“They are not going to eat it Mama.”

I am guaranteed to get this statement from my daughter  whenever I am making something for a potluck.  I’m used to it, and it’s usually true.  I don’t really care because at least I know there will be something there that has not been made out of a package or bought at the grocery store deli.

I have become accustomed to this under the breath comment: “What the hell is this crap?”  Usually referring to something I made with beets, or cabbage, or something fresh.  This time it was spiced roasted cauliflower and leeks using my new favorite spice rub, allspice, coriander and cardamom.

But there are always a few comments like, “I knew that was yours” and then they ask how it was made and show genuine interest. 🙂

But tonight the pecans in the refrigerator were calling out to us, longing to be brought into the candlelight and married with the spice jar. I must say that the answer to the call is pure satisfaction.

Cast iron skillet
Raw pecans
Coconut oil
Raw honey
Real Salt
and spice mixture: Allspice, Coriander and Cardamom
heat on top of stove, stirring until well incorporated.

If you can refrain from eating them all before they cool, taste and see how much of this and that you need to add to make them perfect. They are delectable while still warm, and when they cool are slightly sticky, sweet, salty with an exotic aroma. Of course other herbs and spices would be wonderful as well. Experiment with what you have, but the base of coconut oil, salt and honey is magic.