When you find hicans, be sure to adorn them with the simple ingredients in this recipe so the true flavor shines through. Pecans or walnuts can be substituted, but hicans are worth the search.Makes 2 cups
- 2 cups whole hicans, shelled
- 1 tablespoon poppy seeds
- 1 tablespoon coconut oil
- 3 tablespoons pure maple syrup
- 1/4 teaspoon freshly ground nutmeg
- sea salt to taste
Preheat your oven to 300 degrees and line a sheet with parchment paper. Spread the hicans out on the lined baking sheet. In a small saucepan over low heat, combine the coconut oil and maple syrup and warm until the coconut oil isn’t solid. Remove the pan from the heat and stir in the nutmeg, a pinch of salt and the poppy seeds. Drizzle this mixture over the hicans, making sure to coat all of them. Bake, stirring occasionally, until the nuts are toasty and golden, about 25 minutes. After you remove the nuts from the oven, sprinkle with more salt if desired, then let them cool completely before eating. Store leftovers in an airtight container. Enjoy!
Published in the January/February 2016 issue of Our Ohio. Stay connected with and support great food and farm stories like this by becoming an Our Ohio Supporter. For just $25 you can stay connected with Ohio food and farm stories while supporting local foods and community outreach.