Candied Pecans (Keto)

INGREDIENTS:

• 1.5 Cups Pecans (160 grams) roasted
• 1/2 Cup Erythritol (105 grams) or sweetener of choice
• 2 TBSP Water
• 1/4 tsp maple extract
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg or clove
• 1/4 tsp salt

METHOD:

1. Mix together water, sweetener, spices, salt and maple flavoring until combined.
2. Bring to a simmer over medium heat until the sweetener is fully dissolved.
3. Stir in pecans to coat with mixture.
4. Continue to cook and stir until the water has evaporated of and the syrup is think enough to coat all of the nuts completely.
5. Remove from heat.
6. Spread out unto a baking sheet with a non-stick baking mat or parchment paper covering it so that the nuts are in a single layer.
7. Let cool completely before storing in an air-tight container at room temp.

NOTES:

If you would like a “frosted” look to your spiced nuts, once the nuts are fully cool, sprinkle on a small amount of granulated keto sweetener, and then shake off the excess before storing.

These are great as in a salad (think to replace croutons) or as a snack.

Original recipe notes: These can be sealed for up to 2 months in a sealed jar or container. Don’t store in the fridge because of condensation issues. Store in the freezer for up to six months. Or eat them right away! Yum, Yum!