Keto candied pecans

I’ve been addicted to the full sugary version of this since my cousin Michelle made them for her son’s birthday party. My mission was to find a way to make them keto-friendly, but as many of you can guess most keto-friendly sweeteners may not melt and get the right consistency as the regular sugar version.

INGREDIENTS:

1 egg white

1 Tbsp vanilla extract

4-5 cups of pecans

1 cup coconut palm sugar

0.5 tsp fine sea salt

2 tsp ground cinnamon

DIRECTIONS:

1. Preheat oven to 250 degrees F. Grease a large baking sheet. (Do not use parchment paper or foil. Bake directly on the greased pan).

2. In a small bowl, combine sugar, sea salt, and cinnamon, set aside.

3. In a large mixing bowl, whip egg white and vanilla until frothy (about 1 minute). Either whisk by hand or use a handheld mixer.

4. Add pecans to wet mixture 1 cup at a time, stirring to coat the nuts evenly. Depending on the size of your egg white, pecan amount may vary. Just make sure all nuts are well coated before adding more.

5. Once pecans are completely coated, sprinkle the dry ingredients over the pecans and stir until evenly distributed. Make sure to scrape any extra cinnamon sugar mixture off the sides and bottom of the bowl and incorporate it into the pecan.

6. Spread the pecans evenly on the prepared baking sheet.

7. Bake at 250 degrees F for 1 hour. Stir every 15 minutes (you will stir 3 times before removing from the oven).

8. Let cool or enjoy them warm. Store any leftovers in an airtight container.

Let me know how fast a batch goes! Ours was gone in less than a few hours!!!

Recipe serves 12.

MACRO INFO:

300 Calories, 33g Fat, 2.1g Net Carbs, 4.2g Protein