After taking our usual annual trip down to Norman, OK, and enjoying all the festivities of the Medieval Fair of Norman, it occurred to me that I really miss candied and roasted pecans. I get these every year at the fair, and this is the first year I’ve gone and not been able to enjoy this sugary treat. That just won’t do. So, let’s make some candied pecans that nearly everyone can enjoy. These tasty snacks are sugar free, dairy free, keto friendly, and vegan. Let the snacking begin.
This recipe uses swerve in place of sugar, and yes, swerve does caramelize and is a 1:1 substitution with sugar. Specifically, we will be using brown swerve (which is a brown sugar substitute). If this is not available where you are, then any brand of erythritol can be substituted.
In place of butter we use coconut oil, however, any other oil, butter, or ghee should still get you that savory flavor, depending on your personal preference or need. Or the oil can be left out all together, just add a bit more water to substitute.
This recipe is very simple, and easy to follow. The only real caution to be aware of is to be careful to not burn it.
Begin by adding a cup of pecans, a quarter cup of brown swerve, a quarter teaspoon of ground cinnamon, a half tablespoon of coconut oil, and 4 tablespoons of water into a skillet. Mix the ingredients while heating on medium high until the swerve melts and a light boil is reached.
Then lower the temperature and keep it actively simmering for 10-15 minutes until the caramel sauce thickens up. When it has reached the consistency you are happy with, transfer your candied pecans to parchment paper on a plate and allow to cool.
Some final notes: the longer you cook them, the softer the pecans will become. I really enjoy when the pecans are cooked through and very soft which takes about 15 to 20 minutes of simmering. If you prefer a crunchier pecan, you can cook at a higher temp to boil the water out faster (be careful not to burn it), or start with less water- 2 Tbsp will still make a sauce to coat your pecans, but will cook down much faster.
Sugar Free Stove Top Candied Pecans
- 1 Cup Pecans
- 1/4 Cup Brown Swerve
- 1/4 tsp Ground Cinnamon
- 1/2 Tbsp Coconut Oil
- 4 Tbsp Water
- Add all ingredients to a small skillet.
- Mix while heating on medium high.
- Heat to a light boil.
- Reduce heat and keep at a lively simmer until sauce thickens and pecans are thoroughly cooked (about 15 minutes)
- Transfer pecans to parchment paper on a plate or cooling rack.
- Allow pecans to cool before eating.
|Serving Size||1/2 batch (~1/2 cup)|
|Net Carbs||2 g|
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