Shortly after college, I lived in a house in a quiet neighborhood. Because of the expansive grassy park down the street, along with an elementary school just past that, families with young children occupied many of the other homes.
My closest neighbor had two little kids, around 4 and 7 years old, and since I still baked back then almost as much as I do now, I often stopped by to drop off treats. Eventually, I began to hear little footsteps running to the door after I rang the bell and a little voice call out, “Is it Amy??”
I guess I had practically trained the kids like Pavlov’s dogs… Oops!
During the holiday season, their mom knocked on my door with a little gift to say “Merry Christmas!” and thank me for all of the sweets throughout the year. She handed me a beautiful bright red poinsettia, along with a festively wrapped bag of her special candied walnuts. “My extended family looks forward to these every year,” she explained, motioning to the bag. “I hope you like them!”
After thanking her, I quickly popped one into my mouth. Sweet and crunchy, with a kiss of cinnamon… No wonder they were so popular with her family! I had to stick the bag on the tallest shelf in my pantry, the one that required me to hop up on a kitchen chair to reach, to prevent myself from eating them all in one sitting!
With the holidays quickly approaching (eep!), I wanted to do something similar for my family, but since many of them are allergic to walnuts… I whipped up these Ultimate Healthy Candied Pecans instead! They have the same warm, cozy, oh-so-incredible flavors as my neighbor’s famous candied walnuts, but these actually contain no butter or refined sugar!
Bonus: They just take 5 minutes to make! Although… Come to think of it… That could actually be dangerous. Very, very dangerous… If you know what I mean! 😉
HOW TO MAKE HEALTHY CANDIED PECANS
To make these simple treats, you’ll need… Pecans! Both halves and pieces work. I actually prefer pecan pieces because you end up with a larger coating-to-nut ratio. Extra sweetness and spice always sounds good to me!
Add those to a large nonstick pan, and cook them for a few minutes until they smell fragrant. This quick toasting step brings out their warm nutty flavor!
Then you’ll add the coating to your pan! It’s a mixture of water, granulated erythritol (this kind!), cinnamon (I’m obsessed with this kind!), allspice, and just a hint of salt. Yes, allspice! It isn’t usually included in basic candied nut recipes, but it adds a sweet warmth, similar to cinnamon, that really rounds out the taste and takes the flavor to a whole new level. Trust me!
Remember, erythritol is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean-eating friendly!). I’ve tested this recipe with a few different products, and this one is what I use the most! It caramelizes just like granulated sugar, which means it forms that hard, crunchy coating. (No lingering stickiness here!) It also tastes perfectly sweet without any strange aftertastes. Hooray! You can find it at many health-oriented grocery stores, as well as online here.
Back to cooking! You’ve added your coating mixture to your pan… So stir stir stir with a spatula to coat the pecans. Keep that spatula moving so you don’t burn the sweet coating! Once it has fully covered your nuts and the water has evaporated, quickly spread them out onto a sheet of foil in a thin layer. It really helps if they aren’t touching their neighbors!
Then wait for 15-30 minutes until the coating has hardened, and break apart any large clumps. Or eat those first—I won’t judge!
I think I may make a double batch next time… One for me and one to share! 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your ultimate healthy candied pecans!
The Ultimate Healthy Candied Pecans
Ingredients
- 3 tbsp (45g) granulated erythritol
- ¾ tsp ground cinnamon
- ¼ tsp ground allspice
- ⅛ tsp salt
- 1 tbsp (15mL) water
- 1 cup (112g) pecan halves, left whole or chopped (see Notes!)
Instructions
- Cut a large sheet of foil, and place it on the counter.
- In a small bowl, stir together the erythritol, cinnamon, allspice, and salt. Stir in the water until all of the ingredients are incorporated.
- Add the pecans to a small pan, and cook over medium-high heat, stirring frequently, for 2-3 minutes or until fragrant. Reduce the heat to medium, and add the cinnamon mixture. Stir constantly with a spatula until the pecans are completely coated. Transfer the mixture to the prepared foil. Let the pecans cool completely to room temperature, and ensure the coating has hardened and turned crunchy before breaking apart any clumps.
Notes
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Pecan Pie Thumbprint Cookies
♡ Healthy Cranberry Pecan Banana Bread
♡ Healthy Maple Pecan Granola
♡ Healthy Strawberry Pecan Banana Bread
♡ Healthy Slow Cooker Sticky Pecan Buns
♡ Easy Pecan Hand Pies
Dreaming of childhood! The recipe sounds delicious! It was so fun to read about “Is it Amy??”. Guess, we all have a favorite auntie who brings sweets! Thank you, Amy!
You’re so sweet Stefania — thank you!! 🙂 I’d love to hear what you think if you try these candied pecans!
Amy;
Hi,I am going to copy your ultimate healthy candied pecans recipe and I am going to make your recipe after I go to the grocery store to buy the ingredients to make your recipe,as well as to make some of your other smoothies that I haven’t tried yet.I will let you know soon how much my mom and I love your candied pecans recipe.
Kim
I can’t wait to hear what you and your family think of these Kim! 🙂
any subs for the listed sweetener?Sugar alcohols cause severe gas, bloating and pain.Not cane sugar, was wondering about stevia.
I’m not sure I understand what you’re asking Dorothy… There is no liquid sweetener in this recipe! Only granulated stevia. 🙂 I’d love to hear what you think if you try these candied pecans!
Wow, I don’t care much for pecan pie (too sweet) but your photos got me cravin’ some.
You’re so kind Nicole — that’s the best kind of compliment! 😉 Thank you!
Would Splenda work?
I don’t recommend Splenda; I haven’t gotten it to achieve the proper texture for the coating. I’d love to hear what you think if you try these candied pecans! 🙂
Can I use swerve?
If you click on the pink text (my links are pink!), then you’ll actually see that’s the exact product that I used. 😉 I can’t wait to hear what you think of these candied pecans, Sonia!
Hi. I am making these right now! One thing that confused me in your recipe is you say “Stevia” but it links to “Swerve.” Which is great because I like Swerve and dislike Stevia. Swerve is erythritol. Stevia is … well, Stevia. Lol Not be a recipe police, but I was so much happier when I realized that I could use Swerve!!! Darn it! I think I just burnt them!
I really appreciate your interest in my recipe, and thanks so much for catching that typo! All fixed! 🙂 I can’t wait to hear what you think of these pecans Heather!!
Omg.. this is the best recipe ever! I just made it with lakanto powdered sweetener with a splash of liquid sucralose. Ansolute yummmmm. Thank you so much!
I’m so glad you enjoyed these pecans Nancy! Thanks for letting me know about your recipe modifications — I always love to hear what tweaks work! 🙂
I just made these with Pyure Stevia Blend, (erythritol and stevia) and they are fabulous! Melt in your mouth just like the ones I get the local fair. I’m trying with cashews next.
I’m so glad you enjoyed these pecans Janine! I love your idea of trying with cashews. They’re my favorite nuts, so I definitely want to give that a try too! 🙂
I have never tried “all spice” in my candied pecans. You have peaked my interest. Thanks for sharing your recipe.
It’s my pleasure, Robert! I’d love to hear what you think of these candied pecans if you decide to try them!