Lightly oil a platter or cookie sheet with a few drops of Eden Extra Virgin Olive Oil. In a small skillet, roast the pecan halves, stirring constantly to avoid burning. Add the barley malt and shoyu to the skillet. On medium heat, simmer the pecans and malt for 5 minutes, stirring constantly. The mixture will bubble as it reaches the "candy" stage. A candy thermometer can be used or test by dropping a small strand of heated malt into a glass of cold water. When the drop immediately hardens, the candy is ready. Quickly drop candy, about 5 pecans per piece, onto the platter or cookie sheet. Allow to cool 30 minutes before serving.
10g fat (48% calories from fat),