Preparation

1. Prepare the crunchy nuts first. Line a sheet pan with parchment paper, and preheat the oven to 350 F.
2. Combine first seven ingredients in a small saucepan, stirring to mix well. Warm over medium heat to boiling, stirring, to dissolve the sugar. Place nuts into a large bowl, add the warm spice mixture and toss to coat.
3. Distribute nuts evenly onto a parchment-lined sheet pan and bake in preheated oven for 10 - 15 minutes or until nuts are lightly golden. Stir and rotate pan once during baking. Allow to cool on the baking sheet, break up any nuts that are stuck together. Set aside.
4. Preheat oven to 425 F.
5. Cut pears in half lengthwise, core, then slice into 1/2-inch wedges, then cut the wedges into thirds. Place in a bowl and toss with lemon juice to prevent discoloration. Add cinnamon, allspice, sea salt, honey and butter, toss well to coat.
6. Transfer mixture to 11x14x2-inch baking dish, making sure all the seasonings are combined well with the pears. Bake for 10 minutes, stir with spatula and rotate pan and bake an additional 10 minutes until golden brown at the edges and tender when pierced with the tip of a knife. Pan juices will thicken as pears cool.
7. Meanwhile, measure the coconut milk into a small saucepan over low heat. Add chocolate, stirring, until it melts.
8. Transfer pears to serving dishes and drizzle with sauce, then top with crunchy nuts. Store unused nuts in airtight containers for up to a month.
9. This recipe does not meet MHelathy Guidelines. 1/2018