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–+ servings

Pecan Pie Candy for Full GAPS

Chewy pecan candy made with properly prepared pecans, smooth homemade pecan butter, raw honey, and mineral salt.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Pecan Pie Candy
  • 2/3 cup smooth pecan butter homemade from properly soaked or sprouted and fully dried pecans; measure this amount for the candy
  • 1/3 cup raw honey
  • 1/2 tsp mineral sea salt
  • properly prepared pecan halves optional, for decorating the top

Equipment

  • Ninja BN801 8-cup processor bowl with chopping blade
  • Small stainless steel saucepan
  • Parchment-lined loaf pan or silicone candy molds
  • Wooden or heat-safe spoon

Method
 

  1. Line a small loaf pan with parchment, or lightly grease silicone candy molds with butter or coconut oil.
  2. Add the measured pecan butter, raw honey, and mineral salt to a small saucepan. Stir over medium heat until smooth.
  3. Bring to a gentle simmer and cook for exactly 3 minutes, stirring about once each minute and scraping the pan bottom and corners. The candy is ready when it thickens and begins to pull away from the sides. Keep the heat moderate so the honey does not scorch.
  4. Scrape the hot mixture into the prepared pan or molds and smooth the top. Press optional properly prepared pecan halves into the candy while it is warm.
  5. Refrigerate overnight or freeze for at least 2 hours until firm. Cut the slab into 10–12 small pieces or release candies from the molds.

Notes

The 2 hour 20 minute total includes the minimum 2 hour freezer set; the overnight refrigerator option takes longer. Pecan soaking and drying are make-ahead preparation. For the candy, measure exactly 2/3 cup pecan butter; when scaling, measure the scaled amount shown on the ingredient line. The 2–3 cup pecan processor load may yield extra butter. Store covered in the refrigerator.

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