How To Make Sugar-free Candied Pecans (Low Carb, Gluten-free)
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- 4 cups Pecans
- 1 medium Egg white
- 2 tsp Vanilla extract
- 1 cup Sukrin Gold
- 1 1/2 tbsp Cinnamon
- 1/4 cup Water
Grease a 4 quart (4 L) slow cooker and place the pecans inside.
In a small bowl, whisk together egg white and vanilla extract until it's foamy. Pour the mixture over the nuts and stir to coat all the nuts.
In a medium bowl, combine the Sukrin Gold and cinnamon. Evenly pour the mixture over the pecans and stir to coat all the nuts again.
Cook on low for 3 hours, stirring at 20 minute intervals. In the last 20 minutes, stir in the water.
When done cooking, arrange the nuts in a single layer on parchment paper to cool. If there are any clusters stuck together, you can break them apart after cooling. Store in an airtight container.
Optional step: To make the nuts extra crispy, plus add a toasted aroma and taste, place them in a preheated oven at 400 degrees F (204 degrees C) for 4-7 minutes.
Serving size: 1/4 cup