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Ingredients (serves 2–4):
4 cups fresh baby spinach or mixed spring greens
6–8 large fresh strawberries, sliced
¼ small red onion, thinly sliced
¼ cup crumbled goat cheese or feta
½ cup Savannah Heat Krunch pecans (or substitute with any sweet-spicy candied pecans)
Optional: balsamic vinaigrette or a light raspberry dressing
Instructions:
Prepare the base: In a large bowl, add the fresh greens.
Add toppings: Arrange sliced strawberries and red onion over the greens.
Sprinkle cheese: Scatter crumbled goat cheese or feta evenly.
Add pecans: Top generously with Savannah Heat Krunch pecans for that sweet-heat crunch.
Dress and serve: Drizzle lightly with balsamic vinaigrette or raspberry dressing just before serving. Toss gently if desired.
Ingredients (serves 2–4):
2–4 scoops of good-quality vanilla ice cream (or coconut ice cream for a tropical twist)
¼ to ½ cup Z!NGNUTS Pineapple Habanero Krunch cashews (roughly chopped if you prefer smaller bits)
Optional: a drizzle of honey or caramel sauce for extra sweetness
Optional garnish: a sprinkle of toasted coconut flakes or a few fresh pineapple chunks
Instructions:
Scoop & prep:
Place scoops of vanilla ice cream into a chilled bowl.
Add the crunch:
Generously sprinkle Pineapple Heat Krunch cashews over the ice cream. If you like, crush some for a mix of fine and chunky texture.
Optional drizzle:
For a sweeter treat, lightly drizzle with honey or caramel sauce.
Garnish (optional):
Top with toasted coconut flakes or a few pieces of fresh pineapple for a fruity punch.
Serve immediately:
Enjoy the cool creaminess with a sweet-heat crunch in every bite!
Servings: 2–4
Ingredients:
2 salmon fillets (about 6 oz each)
½ cup Savannah Heat Krunch Pecans (crushed)
2 tablespoons Dijon mustard
1 tablespoon honey or maple syrup (optional, for a touch of extra sweetness)
1 tablespoon melted butter or olive oil
Salt and pepper to taste
Lemon wedges, for serving
Instructions:
Preheat oven:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
Prepare pecan crust:
Place Savannah Heat Krunch Pecans in a zip-top bag and crush them lightly with a rolling pin or pulse in a food processor until coarsely chopped (not too fine — you want texture).
Season salmon:
Pat the salmon fillets dry with a paper towel. Season lightly with salt and pepper.
Add mustard glaze:
In a small bowl, mix Dijon mustard and honey (if using). Brush this mixture generously over the top of each salmon fillet.
Apply pecan crust:
Press the crushed pecans onto the mustard-coated tops of the fillets, gently patting so they stick well.
Drizzle butter or oil:
Drizzle melted butter or olive oil over the crust to help it brown nicely.
Bake:
Bake for 12–15 minutes, or until the salmon is cooked through and the pecan crust is golden brown.
Serve:
Remove from oven and let rest for a couple of minutes. Serve with lemon wedges and your favorite side — like steamed broccoli or roasted potatoes.
✨ Tip: If you want extra crunch, you can broil the salmon for an additional 1–2 minutes at the end — watch carefully to avoid burning the pecans.
