These pecans are a staple in my kitchen. They are great in a trail mix or add them to my maple-spice granola base along with dried cranberries to make a delicious granola topping or snack. They’re great on salads or on top of plain yogurt with maple syrup.
Although pecans are not on the list of foods known to cross-react with latex, they are frequently processed in the same facility with peanuts and walnuts, which can. Be sure to read labels carefully.
Most margerines contain oils or other ingredients that cross-react with latex, so use real butter.
Salty and buttery, these nuts make a great topping for ice-cream, yogurt, or salad. They're great as a snack or as an ingredient in trailmix or granola.
40 minutes (cooling)
Preheat the oven to 300°F.
Spread the raw pecan pieces evenly in the bottom of a 9 x 12 inch glass or ceramic baking dish. Place the butter in the center of the pecans; then place the dish in the oven for 8 minutes.
Stir the pecans to coat them with the butter; then place in the oven for another 8 minutes. Stir; then place in the oven for a final 8 minutes.
Lightly salt to taste. Cool completely before storing in an air-tight container.
My recipes avoid all ingredients listed on the American Latex Allergy Association website, and on Japan's National Institute of Health Sciences website, as known for or suspected of cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.