The Ultimate Healthy Candied Pecans
I may be biased but… These are definitely the best candied pecans I’ve ever had! I absolutely love how simple they are to make, and they’re perfect for hostess and holiday gifts! They’ll keep for at least 3 weeks (if not longer… I just seem to eat all of mine before then!) if stored in an airtight container.
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
PECANS NOTE – READ BEFORE BEGINNING: I highly recommend chopping the pecan halves! This creates more surface area, so you’ll have a larger cinnamon-coating-to-nut ratio.
COOLING NOTE – READ BEFORE BEGINNING: The coating will be mostly hardened and crunchy after about 10-15 minutes. However, I’ve found that the texture is the best if you wait at least 2 hours to eat.
ERYTHRITOL NOTE + ALTERNATIVES: This is the granulated erythritol that I use. You can find it at many health-oriented grocery stores or online here.
Granulated sugar or brown sugar can be substituted for the granulated erythritol. If using either of these, the cooking time will be longer because they absorb and dissolve differently in water compared to erythritol, so it generally takes longer to evaporate the moisture from the mixture and make the coating turn crunchy.
SPICES NOTE: If you’re a big fan of spices (like I am!), then increase the cinnamon to 1 teaspoon and the allspice to ⅜ teaspoon.
{gluten free, dairy free, egg free, vegan, clean eating, sugar free, low carb}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.