Even though the holidays are over, I am still making my Keto Candied Pecans – and no one I know is able to get enough of them! Not much is better than the combination of sweet and salty, or sweet pecans! They are crunchy, but they still melt in your mouth. With plenty of butter, syrup, and cinnamon, they’re warm and comforting. Unfortunately, they are rather addictive. You likely won’t be able to only have one, so be sure to factor them into your macros for the day!
Outside of the flavor, you won’t believe how amazing these make your house smell! They are right up there with the amazing smell of cheesecake, which I personally really love. In fact, I am tempted to make more candied pecans (again), so I have an incredibly smelling house for the Super Bowl, ha! Although I tend to prepare mine on the stovetop, you could also bake them. Just keep a close eye on them, so that they do not burn!
Keep in mind, these Keto Candied Pecans are definitely a treat! Based on the recipe, they yield 92.7% fat, 5.5% protein, and 1.8% carbs. Per each serving, there is only 1 net carb! (In total, there are 4 carbs and 3 grams of fiber, hence 1 net carb.) In a sense, these would qualify as a ‘fat bomb’, although in nut form.
What You’ll Need to Make Candied Pecans:
- Skillet or Saucepan
- Large bowl or plate (to set toasted pecans on)
- Measuring Cup / Spoons
- 16 oz bag Pecans
- Unsalted Butter
- Walden Farms Syrup
- Swerve, Confectioners
- Maple Extract
- Maple Syrup
Hope you enjoy! Let me know what you think in the comments!
If you love pecans, be sure to try this recipe as well – https://ambersketokitchen.com/2019/01/07/keto-baked-brie-with-brown-sugar-pecan-glaze/
Keto Candied Pecans
- 2 tbsp Unsalted Butter
- 16 oz Pecan Halves
- 1/2 tsp Pink Salt
- 2 tsp Ground Cinnamon
- 1/2 - 3/4 cup Swerve Confectioners
- 1/4 cup Sugar Free Maple Syrup (I used Walden Farms Pancake Syrup)
- 1 tsp Maple Extract
- Using a large skillet, over medium heat, melt your butter. Add your pecans and salt (for toasting). Stir occasionally for about 5 minutes, until pecans have darkened a shade. (Tip: do not step away, as pecans can burn easily!)
- Remove pecans from skillet; set aside. Reduce heat to medium-low.
- To same skillet, add glaze ingredients: cinnamon, swerve, syrup, and maple extract. (Recommend adding less swerve to begin with, then adding more per desired sweetness.)
- Stir glaze, allowing it to cook until it gets hot and bubbly. Once hot and bubbly, add pecans back to skillet. Cook for a couple of minutes, stirring frequently, until the pecans are fully coated.
- Set pecans on parchment paper. After pecans have cooled, break apart. Serve and enjoy!