1-Carb Candied Pecans

We eat a LOT of nuts in our house. Lately though, I’ve been missing those pre-seasoned sweet and spicy types that are nice for cheese pairings or as salad toppers. I started experimenting with seasoning, roasting, and toasting pecans in search of the perfect combo.

I started with raw pecans, toasted them for a few minutes on the stove top, then tossed them in a low temp oven – coated in a sweet and savory blend – for about 45 minutes. While the intoxicating aroma of the roasting nuts filled the kitchen, I dreamed up all kinds of great recipes I could add them to.

Pecans are a great source of calcium, magnesium, and potassium

Ingredients

2 cups pecan halves

1 egg white (or 3 tablespoons liquid egg white)

1 tablespoon sweetener of choice (I use Lakanto golden monk fruit/erythritol blend)

1/2 teaspoon cinnamon

1 tablespoon sesame seeds

Pinch of savory seasoning (I use Club House red pepper garlic spice blend)

Coconut oil cooking spray

Directions

1. Heat a pan or cast iron skillet on stovetop at medium-low heat. Preheat oven to 230F/110C.

2. Toast pecans on the stovetop for 10 minutes, stirring often to prevent burning.

3. Remove pecans from pan and allow them to cool.

4. In a medium sized bowl combine egg white, sweetener, cinnamon, sesame seeds, and a pinch of savory seasoning.

5. Line a cookie sheet with parchment paper. *Optional: lightly mist with cooking spray.

6. Pour cooled pecans into the bowl with the egg white mixture. Stir to coat evenly.

7. Place coated pecans onto the lined baking sheet, using a spoon to space them apart.

8. Bake until egg white has evaporated and nuts have dried out (about 45 minutes), stirring with a spatula every 15 minutes to ensure oven cooking.

9. Enjoy!

Net Carbs are carbohydrates that are absorbed by the body. Net Carbs are calculated by subtracting Dietary Fiber from Total Carbohydrates.

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