Keto candied pecans are delicious and popular at the holidays. You’re going to have to hold yourself back from eating them while they are in the oven!
WHAT ARE CANDIED PECANS?
Candied pecans are pecan nuts that have been coated in a sweet coating (usually brown sugar) and heated or baked until the coating hardens. Candied pecans (and other nuts) are popular around the world.
In the United States, candied nuts are most popular around the winter holidays. However, they can often be found at open-air markets and other eateries around the country throughout the year.
Normally, candied pecans are coated in white sugar, brown sugar, or maple syrup before being heated to caramelize or harden the sugar coating. These pecans, however, are coated in powdered erythritol for their sweetener.
KETO CANDIED PECAN INGREDIENTS
In order to make these delicious candied pecans, you’ll need to make sure you have the following ingredients on hand first.
- 1 lb pecan halves
- 1 large egg white
- 1/2 cup powdered erythritol
- 1 tbsp tap water
- 1 tsp ground cinnamon
- 1 tsp pink Himalayan salt
After you have all of this, you are set and ready to begin making these keto candied pecans!
HOW TO MAKE KETO CANDIED PECANS
Begin by preheating your oven to 275°F. In a mixing bowl, stir erythritol, cinnamon, and salt together.
Using a whisk or hand mixer, whip the egg white and water together until it is frothy. Mix the pecans and egg white mixture together, making sure to coat the pecans fully and evenly.
Pour the egg coated pecans into the erythritol mixture, coating them evenly. Spread this onto a baking sheet or into a 10″ cast iron skillet and place into the oven.
Bake for one hour, stirring the pecans every 15 minutes.
Remove from oven, let cool, and devour!
ARE CANDIED PECANS GLUTEN-FREE?
Yes, candied pecans are gluten-free. This applies to both the sugared version, as well as this version.
Some processed versions (varieties you might buy in the store that have been processed and packaged) might contain extra additives that contain gluten, however.
CHOOSING A DELICIOUS PECAN FOR THIS RECIPE
Buying delicious pecans is a must when making this recipe. There are plenty of mass-produced varieties of pecan on the market today, but they lack good flavor.
Spending a few extra dollars on pecans might seem silly, but it can go a long way towards a delicious end product.
When buying the pecans for this recipe, here are some things to keep in mind when you head to the store or local market.
Storebought pecans are the go-to pecan of choice for most of us. They are quick and convenient, as you can swing through and buy them in just a few minutes.
Sometimes, however, these are normally the mass-produced nuts that can severely lack in flavor.
If possible, search out nuts that are labeled as local. Most grocery chains are now stocking all kinds of locally sourced products, which normally means they are harvested and packaged in smaller batches.
These are, of course, a great choice if they are available to you.
The obvious best choice is to choose fresh pecans if they are available. There are lots of places that have fresh pecans at different times of the year. If you live near one of these, fresh is definitely the way to go.
CAN CANDIED PECANS GO BAD?
Yes, candied pecans can go bad. Even though erythritol won’t go bad, the nut itself can go rancid after a certain amount of time. Since nuts are full of fats, they only have a limited time before they are unsafe to eat.
In the case of pecans, pecans still in their shells have a shelf life of roughly 9 months. That number drops significantly when removed from their shell to around 4 months.
That means that, depending on plenty of factors, pecans you buy tomorrow would last in your kitchen cabinets for a maximum of 4 months. After that, they are likely to go bad.
This, of course, also applies to candied pecans even though they have a dried coating on them. They are still exposed to air, which is no different than sitting in your cabinets.
For further information on how to store your candied pecans (and how to make sure they last longer than four months) read on to the storage information below.
STORING CANDIED PECANS
Storing your leftover candied pecans is very easy. Simply store them in an air-tight storage container or baggie.
More importantly, is where you store the pecans. If you are planning on eating them within a few days, storing them on your countertop or in a cabinet is just fine.
However, if you are planning on drawing out the eating process a little, it is best to store them in your fridge. Storing nuts in a cold place will slow down the process that makes them go bad and turn rancid.
If you are planning to serve them or eat them at a much later date, store them in a freezer-safe container. They will last for up to a year or more when frozen.
That way you can make a large batch and save them for months to come!
WHAT DO CANDIED PECANS PAIR WELL WITH?
These delicious keto candied pecans make a great dessert for a meal, as well as a yummy snack for any time.
Here are some recipe ideas to help you get started.
- Keto Beef Stroganoff
- Keto Cast Iron Skillet Meatloaf
- Keto Bourbon Chicken
- Keto Garlic Chicken and Broccoli
- Keto Bacon Wrapped Scallops
TOOLS TO MAKE KETO CANDIED PECANS
Click on the links to see the items used in making this recipe. You can also find these products linked in the recipe below.
- Hand Mixer – We’ve said it before, but it’s always worth a repeat. A good hand mixer can truly change your life in the kitchen. Whisks and elbow grease is great, but a hand mixer can make short work of just about any mixing task. If you don’t have one as part of your kitchen utensils, there’s no time like now to fix that!
- Cast Iron Skillet – Cast iron is sturdy, heavy-bottomed, and basically indestructible. Why does that matter for you? Well, that means it makes a GREAT material to make cookware out of. A nice, heavy duty skillet is an essential tool in your kitchen. Cast iron skillets also provide a good amount of depth, which is nice when making sauces. If you don’t have a cast iron skillet, you definitely need to look into getting one!
- Preheat oven to 275°F
- Stir erythritol, cinnamon, and salt together in a mixing bowl
- Using a whisk or hand mixer, whip the egg white and water together until it is frothy
- Mix the pecans and egg white mixture together
- Pour the egg coated pecans into the erythritol mixture, coating them evenly
- Spread this onto a baking sheet or into a 10" cast iron skillet and place into the oven
- Bake for one hour, stirring the pecans every 15 minutes
- Remove from oven, let cool, and devour! If you grab a couple while they are hot, we promise we won't judge...
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Nutrition InformationYield 16 Serving Size 2 tbsp
Amount Per ServingCalories 197 Total Fat 21g Carbohydrates 1g Protein 3g