Keto Candied Pecans
Make these keto friendly candied pecans in just 10 minutes! Covered in a crispy "sugar" shell, they are buttery, sweet and salty all at the same time. Great for holiday gift bags.
Servings: 25
Calories: 64kcal
Ingredients
- 2 cups pecan halves 200g, room temperature
- ½ cup golden erythritol 100g, or any erythritol based 1:1 sugar alternative
- 2 tablespoon butter salted, 30g
- ½ tablespoon Brandy or vodka ***
Instructions
- Melt the butter in a saucepan over low heat. Add the sweetener and turn up to a medium heat.
- Stir until the sweetener has melted fully. The mix should be bubbling and has turned a golden brown.
- Take the pot off the heat. Add the Brandy and stir. Then, add the pecans and fold through with a spoon or spatula until they are covered evenly.
- Spread the pecans out on a cookie sheet lined with parchment paper. Let cool until firm. This only takes a few minutes.
Notes
0.3 net carbs per portion. Makes 25 portions of 4 pecan halves each.
If you are using unsalted butter, option to add a pinch of salt to the mixture.
***The alcohol needs to be added at the end. Do not cook it off. It prevents the erythritol from re-crystallising. You can't taste it - the amount is too small.
Optional extra: Add 1 teaspoon of cinnamon or 1 teaspoon of vanilla extract to the mixture.
Optional: Roast the pecans first. Either roast them in the oven for 5-7 minutes at 200C or 400F. Or, dry-roast them in a frying pan over a low heat.
Store in an airtight container at room temperature. Stays fresh for several weeks.
Other sweeteners do not set as hard as erythritol. If you use xylitol, allulose or Bocha Sweet, you will have to store the nuts in the freezer. The mix is sticky at room temperature.
Nutrition
Serving: 4pecan halves | Calories: 64kcal | Total Carbohydrates: 1.1g | Protein: 0.7g | Fat: 6.6g | Saturated Fat: 1.1g | Fiber: 0.8g | Sugar: 0.3g