Got a sweet tooth but trying to cut down on the sugar? You’ve got to try these Sugar Free Candied Pecans!
I try to keep my net carb count and sugar levels below a certain amount each day. (My goal is net carbs of 45, fyi.) I eat lots of veggies and I do like my fruit/protein smoothies on occasion. While these items are super healthy, they do have carbs and natural sugars, so that means I don’t have a lot of room for added sugars. (I do occasionally indulge, but I try to keep that to a minimum.)
To stay on track when everyone else is enjoying their delicious desserts, snacks and treats, I often reach for my stash of sugar free goodies or sometimes I’ll whip up a batch of sugar free ice cream. (That ice cream <and this ice cream maker> is a lifesaver, lol. At some point, I’ll share my sugar free ice cream version with you. It needs to be “perfected” first. It’s made with eggs, lite coconut milk, almond milk and a few other ingredients. Sometimes it turns out perfectly, other times it’s kind of icy- probably because I just eyeball my ingredients instead of precise measurements, lol).
Today, I want to share one of my favorite treats with you. I love nuts and always have them on hand for snacking, but these candied pecans are amazing as a special sugar free sweet treat. I’ve been making them so often recently and hubby and I just love them. (Tomorrow, I am sharing a non sugar free version of these in a buttered pecan ice cream recipe. Be sure to check back for that recipe- it’s unbelievably good and your non sugar free family and friends will love it!!)
To make these pecans, I use Swerve. Swerve is a sugar substitute that is a mix of erythritol and oligosaccharides. This combination works well in baking and will also caramelize. I do not know if other sugar substitutes will caramelize, as Swerve is the only one I have tried in this recipe.
Want a few more tried and true low carb recipes? See all that I have shared here.
Sugar Free Candied Pecans
- 1 cup whole unroasted/natural pecans
- 3 tbs butter
- 3 tbsp Swerve Sweetener
- Melt butter in large pan over med-high heat.
- Add swerve and stir with spatula until dissolved.
- Add pecans, reduce heat to medium and gently stir/toss pecans until toasted. (about 5 minutes.)
- Watch pecans closely they go from being done to burned, very fast.
- Transfer pecans to a plate and let cool.
- Break up pecans and store in an airtight container in the fridge
So I know everyone has their own opinion on sugar substitutes, but what do you think- is this something you would try?
(FYI, by reducing our sugar/carb intake- I lost 35 lbs and hubby lost 50+ 2 years ago and have managed to keep it off by staying on a mostly low carb way of eating.)