Sugar Free Candied Pecans
Sweet and crunchy, addicting and easy to make, these Sugar Free Candied Pecans make for an excellent snack, guilt free dessert or salad topper!
Servings 1 cup
Heat a medium saucepan on medium heat and line a baking sheet with a non stick baking mat or parchment paper. While the pan is heating up, measure out the sweetener, cinnamon and salt into one container, and then the water, maple syrup and vanilla into another.
Once the saucepan is warm, add the butter and once melted, add the pecans. Stir often, cooking just until they start to smell nutty, about 2-3 minutes. You do not want them to brown.
Pour in the sweetener, cinnamon and salt, give it a stir and then add the water, maple syrup and vanilla. Stir well, bring the mixture to a boil and reduce the heat to low. Allow the pecans to simmer for 4 minutes, stirring often.
Pour the keto candied pecans evenly onto the prepared baking sheet, making sure they are spread out enough from each other so that when they harden (almost immediately) they will not be in one big clump.
Allow the sugar free candied pecans to cool on the baking sheet for at least half an hour before packaging up into an air tight container. Enjoy!
- This recipe comes together very quickly, so it's a good idea to measure out all of the ingredients while the saucepan is heating up and the pecans are toasting.
- You do not want the pecans to brown because the roasted flavour will drown out the other flavours, we just want to heat them a little bit first to brighten their flavour and add a little bit of an extra crunch.
- Do you only have powdered sweetener? That will work as well, you just may need to add a little more than the 1/4 cup. Try 1/3 cup powdered sweetener instead.
- Store in an air tight container at room temperature for up to 2 weeks, or freeze in an air tight container for up to 2 years!
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
* Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct fibre ( 3.4g ) and sugar alcohols ( 13.3g ) from the total carbs to get 1.5 g net carbs per 1/4 cup serving!
Serving: 0.25cup | Calories: 369kcal | Carbohydrates: 18.2g | Protein: 2.3g | Fat: 18.7g | Sodium: 152mg | Fiber: 3.4g | Sugar Alcohols: 13.3g | Net Carbs: 1.5g