Sugar Free Candied Pecans
You guys...this is probably THE BEST recipe I've ever created. No joke. My holiday gift to you: It is way too good not to share!
Let's quickly talk about why we need to have these pecans in our lives. Candied pecans do the double duty of making your house smell cinnamon-y and fantastic as well as delighting the taste buds of your friends and family. They're super versatile, too. Eat them by themselves, add them to a charcuterie board or include them to a dish to up your game. I love to use them in a salad like this one or mix them into this ice cream recipe to make them even more amazing. They make great gifts for the holidays (my peeps are getting some!) and store well so you can make them in advance. Plus they impress THE HECK out of people by having all the sweetness and none of the sugar.
Check out the process pics or scroll down to get the recipe.
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Sugar Free Candied Pecans
By Krista Smith, NTP
I dare you to eat just a few! These cinnamon-y sweet pecans are perfect for holiday gifts or as an accompaniment to a charcuterie tray, in my vanilla bean ice cream, or in a mixed green salad with cranberries and bleu cheese. Note: This recipe is ideal for gifting or potlucks and makes 2 pounds of pecans. Cut the ingredients in half (just use 1 egg white) for a smaller batch. Really…these are super addicting, so you may want to weigh out your portion to avoid overconsumption.
Prep time: 5 minutes
Cook time: About 30 minutes
Makes 16 ½ cup servings
2 lbs (about 8 cups) pecan halves
3 large egg whites, lightly beaten (vegetarian/vegan: omit and replace with 2T coconut oil)
¼ C coconut oil, melted
1/3 C granular stevia-erythritol blend (I prefer the Pyure brand for this recipe)
1/3 C brown “sugar” erythritol sweetener (I like Swerve)
2T ground cinnamon
1T vanilla extract
½ tsp sea salt
Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. Set aside.
Melt the coconut oil until just liquid either in a glass microwaveable dish for about 30 seconds or in a small saucepan on the stovetop--don’t overheat. Let it cool slightly as you mix the rest of the ingredients.
In a large bowl, lightly whisk the egg whites (reserve the yolks for later use in an airtight container in the fridge for up to 5 days) until just foamy. Add the two sweeteners, cinnamon, vanilla extract and salt. Whisk until well combined, then whisk in the coconut oil until a paste forms.
NOTE: Don’t worry if the coconut oil starts to clump a bit. It will liquefy again while baking.
Pour in the pecans. Use a set of salad-type tongs to gently toss. Be sure all the pecans are well coated.
Divide the batch by putting half on each baking sheet, ensuring they are mostly spread out.
Place the pans in the oven. They take about 30 minutes total to bake, but every 10 minutes turn them and check to ensure they aren’t burning, especially during the final 10 minutes. You may want to also rotate the pan and swap the sheet on the top rack with the bottom. See below for explanation.
Here's how: Set the timer for 10 minutes. At the 10-minute mark, take them out, move the pecans and turn over with a spatula—no need to be perfect or have them all flipped--then put back in the oven for another 10 minutes. Repeat. Set for another 10 minutes, this time watching to make sure they don’t burn.)
After 30 minutes, remove pans from oven and allow the pecans to cool. Then enjoy!