These simple caramel pecans are a favorite treat for the holidays.  Mix up a batch as you chat with company over the kitchen counter, and you will forever be tagged ‘an amazing cook!’.  But really, this recipe takes very little time or effort to put together!
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Most of us have dehydrated nuts on hand, but if you don’t, roasted salted nuts from the store can work in a pinch, just watch to make sure they don’t add canola or soybean oil to them.

GAPS Friendly Caramel Pecans

Gooey and warm, these salted caramel pecans are perfect for a cool winter evening, sitting by the fire and enjoying conversation.
1 cup honey (buy honey here)
1/2 cup butter (buy grassfed butter here)
3 cups crispy pecans (buy roasted pecans here or follow directions below)
Sea salt to sprinkle (1/2 tsp or to taste – buy sea salt here)
Melt butter in saucepan over medium high heat, stirring constantly. Add honey and bring to a boil. Boil for approximately 3 minutes, stirring constantly. Take off heat and allow to cool briefly.
Pour warm caramel over crispy nuts stir to coat all nuts in caramel, sprinkle Celtic sea salt over the top.

Crispy Pecans

2-3 lbs raw pecans (buy here)
2 tablespoons sea salt
To Soak:
Place nuts in a large bowl (they will swell, so only fill 2/3 full, using another bowl if needed).
Add sea salt and cover the nuts with filtered water. Allow to soak overnight at room temperature (on the counter). No need to cover.
To Dry:
Drain in a colander and place nuts in a single layer on dehydrator sheet or cookie sheet.
Dehydrate (this is the dehydrator I like) or bake on the lowest temperature of your oven for 8-12 hours.