Pecans are incredible – and when given a little bit o’ sweet-sweet – they’re even better. Unfortunately, glazed pecans are typically made with corn syrup and brown sugar – which are on the low-carb and keto ‘banned’ list. Thus, I had to find an alternative.
Fortunately, we can make fantastic glazed pecans rather easily. These glazed pecans are not sticky our tacky to the touch, which makes them great when eaten as a snack, as the crunch in salads, toppings on desserts, or even as little gifts! I even use them as a perfect hiking food – compact and calorically dense.
One issue I did find when making the recipe was how different the various types of sweeteners behave. The erythitrol baked pretty well and didn’t incur any graininess (something that surprised me). However, allulose tended to require a higher temperature when roasting, otherwise the pecans would remain a bit sticky.
How do you fix sticky pecans?
This typically occurs when the sweetener does not achieve it’s optimal temperature for surpassing caramelization. The big issue here is the shear number of varieties of low-carb sweeteners. To fix the this, you can bake the pecans at a higher temperature. Start at 250F / 121C and increase the temperature by 25 degrees F for 10-15 minutes at a time – keeping a very observant eye as the bake, making sure they don’t burn. Trust me – I baked one batch at 350F (the standard temperature to trigger the Maillard Reaction) and they got burnt as black as my soul.
From what I tested, erythitrol browned better at lower temperatures (250 F /121 C) than did a sweetener like allulose. However, I’m not a scientist, so don’t take my word for it – it’s only anecdotal.
Are pecans okay to eat on a low-carb diet?
Yes! A serving of pecans is mostly fat – a serving (1 oz / 28g) is 20g fat, 3g protein, and 4g of carbs (of which 3g are fiber). They 100% fit within a low-carb and keto diet!
Keto Glazed Pecans
They're delicious, work great on salads, desserts, as snacks, and even as gifts. These low-carb and keto friendly versions are a guilt free and sure to please your sweet tooth!
Ingredients
- 240g pecan halves
- 120g Swerve Brown Sugar
- 2.5 tbsp unsalted butter
- 4g kosher salt
- 2g cinnamon
- 1 tsp vanilla extract
- scrape of nutmeg
Instructions
- Preheat the oven to 250°F/121°C.
- Line a baking sheet with parchment paper.
- In a bowl, mix the sweetener, the salt, cinnamon, and nutmeg until
well combined. - In a saucepan large enough to hold all the pecans, melt the butter
over low-heat. - Add dry ingredients to the melted butter and stir until well
combined. Add splashes of water until you have a sauce that has the
consistency of gravy. Don't worry about the sweetener dissolving, it
won't have an impact on the final product! - Add the pecans and fold them in the sauce until they are evenly
coated. A silicone spatula works best for this step! - Pour the pecans (and any sauce) into the parchment lined baking
sheet. Spread the out so they are as even as possible on the sheet. - Place the baking sheet with the pecans into the oven and set a timer
for 15 minutes. - Remove the pecans and roughly turn them to ensure even roasting.
Place back into the oven for another 15 minutes. - Roast the pecans for a total of 60 minutes (a total of 3 mixings,
since you don't need to do it on the final one). - Remove the pecans from the oven and set aside to cool to room
temperature. - Break into small pieces and store in an airtight container.
- Try not to eat them all and enjoy!
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Nutrition Information
Yield 10 Serving Size 1 handfulAmount Per Serving Calories 192Total Fat 20gSaturated Fat 3gCarbohydrates 3gNet Carbohydrates 1gFiber 2gSugar 0gProtein 2g
