If you love the smell of those roasted glazed nuts at the mall but hate the sugar, you have got to make these Keto toffee glazed pecans! All the taste and none of the guilt.
The key to sticking to my low carb plan is to stay prepared for those hangry moments that happen. For me it is usually between 5 & 6 pm when I’m blankly staring into my pantry and trying to make dinner magically appear.
Starvation kicks in and I need something to snack on while dinner cooks (or while I continue to stare wishing I knew what to cook)!
Just by prepping for a few minutes a week, I set myself up for success instead of failure. I can skip the Cheetos that my kiddos love and have a couple of these deliciously decadent Keto toffee glazed pecans while I search for supper. They are also great for a sweet dessert treat after a meal too.
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Keto Toffee Glazed Pecans
These candied pecans taste like they can’t possibly be good for you! Seriously, they are that tasty.
But by creating a sugar free coating, these Keto toffee glazed pecans are completely on plan for your low carb or Trim Healthy Mama S meal.
How To Make Low Carb Candied Pecans
To make these nuts you will need the following items:
- Pecan Halves
- Swerve Brown Sugar
Kitchen Utensils that you will use:
- Medium Mixing Bowl
- Parchment Paper
- Baking Sheet
Glazing & Roasting the Nuts
You start these Keto toffee glazed pecans on the stove and finish them in the oven to create the perfect candied coating.
And the best part is that it isn’t difficult or time consuming to make. I’ve made those recipes before that roast low and slow for an hour or so. I don’t know about you but I don’t have time for that when it comes to low carb snacks.
So these nuts are ready in just about 15 minutes start to finish.
Begin by melting the butter, Swerve and salt in a medium saucepan. Heat until the mixture begins to boil.
Once it starts boiling, set a timer for 5 minutes and stir continuously. The mixture will thicken and become syrupy.
After 5 minutes, remove from heat and mix in the pecan halves. Stir gently to ensure that all of the nuts are covered in the toffee mixture.
Spread the pecans onto a baking sheet that has been lined with parchment paper (this will make your life so much easier when it is time to clean up).
Bake in a 350 degree preheated oven for 5 minutes.
Remove the pecans and allow to cool on the counter for a few minutes. Once they have cooled slightly, move the pan to the fridge for at least an hour.
Break any large clumps of pecans apart and place in an airtight container to store.
Want More THM/Keto/Low Carb Recipes?
- Pumpkin Spice Crockpot Almonds
- Keto Peanut Butter Bars
- Wasa Cracker Toffee “Crack”
- No Bake Low Carb Strawberry Cheesecake Cups
- Preheat the oven to 350 Degrees.
- Melt the butter, Swerve and salt in a medium saucepan over medium heat until it starts to boil, stirring occasionally.
- Once it starts to boil, set a timer for 5 minutes and stir constantly.
- The mixture will bubble and start to look frothy. Continue to stir for the full five minutes. The mixture will thicken some and look syrupy.
- Remove from heat and pour in the pecan halves. Coat all of the pecans.
- Spread the pecans onto a baking sheet lined with parchment paper.
- Place in oven for 4-5 minutes to roast the pecans.
- Allow to cool on the counter top for a few minutes. Then transfer the pan to the fridge for about an hour to allow the pecans to set up.
- You can then move the pecans to an airtight container or ziplock bag. They can stay on the counter for about a week.