|Dessert Topper for Coconut Chocolate Cheesecake – Honey Roasted Pecans |
For 12 mini cheesecakes
- Preheat oven to 275F
- Lay raw pecans on a parchment lined baking/cookie sheet and back pecans for approx. 5 minutes.
- Remove pecans and place into a bowl and drizzle honey and a pinch of salt and sugar. Mix and place back only baking/cookie sheet and bake for another ½ hr.
- Allow to cool and sprinkle on your coconut chocolate cheesecake and enjoy!
- For optimum freshness, please pecans in an airtight container and leave in the fridge.
Recipe by Saffron Road Food at http://www.saffronroadfood.com/2014/05/02/20470-autosave/