Budget Ketovore: Christmas Sugar Pecan

Probably the fastest and most enjoyable Christmas treat. It is literally 4 ingredients and 15 min max, and the yummy flavour is addictive. I don’t snack, but sugar pecans are irresistible. Enjoy!  Kim

 

TOTAL NET CARBS FOR ENTIRE BATCH: 12

à Ingredient list follows directions

 

How to make it:

 

1.Roast the pecans: Add pecans to a med size frying pan and cook on low. Stir constantly. Cook until they become fragrant. Pour them into a mixing bowl and set aside.

2.Wipe away any nut residue from the pot so it is clean. Add the butter to the frying pan and melt. Do not let it get hot and brown. If this happens start again with fresh butter.

3.Add the sugar and mix in well with the melted butter.  Stir until the sugar dissolves and you have a liquid mixture.

4.Add the pecan and mix until the pecans are evenly coated in the sugar mixture. Sprinkle with salt and/or cinnamon, if using.

5.Cooking on low, continue stirring the pecans until the butter mixture dries and coats the pecans. Sugar crystals should appear on the side of the pan, about 10min.

6.Transfer the pecans to a pastry paper lined cookie sheet to cool. 

7.Once cool and the candy has set hard, break-up into bite size chunks.

8.Serve and enjoy. These nuts keep nicely in a metal cookie tin for about 2 weeks or in the fridge for up to a month. When you take them out of the fridge, be sure to unwrap them immediately, so they don’t sweat and become sticky.  Enjoy.

Nuts - Will need:

2 1/2c (300g)     Pecans

1/2 c (120g)       Erythritol Sugar, white

4 tbsp(56g)        Butter

pinch                  salt

pinch                  cinnamon (optional)

 

Tools:

• spatula

• med bowl

• frying pan

• pastry paper

• cookie sheet

 

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