No more boring salads! This crunchy salad topper combines a few of my favorite toppings like coconut and a little honey to stick things together!

Being a food blogger by night goes something like this, you’re out at a restaurant, or trying a new food at the store.  You take a bite and you LOVE it, it’s perfectly spicy/sweet/warm/chewy etc.  Then you think to yourself, could I make this at home?

I’ve got to tell you so many of my favorite recipes start at that moment.  Out whips the phone and all the flavors/textures/colors I can get are noted down.  I think this really stretches me as a home cook to think outside of the box and try new ingredients.

That is exactly how this recipe started.

Have you guys ever heard of Dang Toasted Coconut Chips?  I was at Whole Foods and I grabbed a bag of these and a bag of toasted pecans for a salad I was bringing to a friend.  It was a match made in heaven, but the price tag was not ideal.  Being the DIY cook I am I set out to make these myself.  I will say they turned out amazing and I think your going to want to fire up the stove for this recipe ASAP!

Yield:

Crunchy Healthy Salad Topper

Print

Top your salad with health instead of croutons! 

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 2 tablespoons salted butter
• 1-1.5 tablespoons honey
• 1/2 cup pecans whole or halves is preferred
• 1/2 cup toasted coconut
• Optional- Clove ]and [Cinnamon Bark Vitality Essential Oils! 1-2 drops each if you like those flavors!

Instructions

1. Heat your skillet over medium low heat
2. Add the butter and wait for it to melt about 75% of the way
3. Add in your pecans and coconut and toss to coat
4. Turn the heat up to medium and add the honey and optional essential oils.
5. Stir, Stir Stir with a spoon.  Once the honey butter mixture is coating the nuts, and turning medium brown, dump the mix on your slipmat.  It will be hot so I placed my slipmat on a cutting board as I have heat sensitive countertops.
6. Wait a couple minute and then move to the freezer to cool all the way- about 15min
7. Once it is fully cool and not gooey, cut up with a knife and store in an air tight container.
8. Store in the fridge or freezer.
9. Add to salad or eat as a snack!

Notes

Helpful Equipment- Non-stick cookie sheet liner –>Where to get one

A note about ingredients- I like to use grassfed butter- Kerrygold brand.  If you would prefer to use another fat, lard, Ghee etc go for it!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Clove Vitality
• 
  Cinnamon Bark Vitality
• 
  Sheet Pan Liner, Slipmat

Nutrition Information:

Serving Size:

1 tablespoon
Amount Per Serving: Calories: 52

A note on working with and measuring sticky liquids like honey-  There are two good ways to measure honey.  First is using a regular old tablespoon and coating it in a bit of butter so it slides out easily.

The second is using one of these plunger guys.  If you do a lot of cooking/baking I think its worth 12 bucks.  This is the exact one I have –>OXO Good Grips Measuring Cup for Sticky Stuff, 2 Cup

For both methods I measure the honey before I start the cooking process.  Especially for this recipe as you can’t let the nuts burn waiting for your drizzle of honey to be added!

 

Enjoy this crunchy, nutrient dense salad topping!

Cheers,

Heather

P.S. This topping would be great on my easy cranberry salad!

 

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