yield: 8 servings
prep time: 5 minutes
cook time: 20 minutes
My husband’s parents in west Tennessee have pecan trees, so I always have pecans on hand. One of the things I used to make with them was sugared pecans. These pecans are even more delicious and don’t contain any sugar! If you’re a fan of sweet and salty, I suggest you sprinkle the finished pecans with a bit of sea salt.
• 2 cups raw pecan halves
• ½ cup packed brown sugar substitute
• 2 tablespoons heavy whipping cream
• ¼ teaspoon vanilla extract
• Medium-grind sea salt (optional)
1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
2. Place all the ingredients in a medium-sized mixing bowl and stir with a spoon until the pecans are evenly coated.
3. Spread the pecans evenly on the prepared pan and bake for 10 minutes, then stir and bake for 10 more minutes, or until golden brown. Sprinkle with sea salt, if desired. Allow to cool completely before serving. Leftover pecans can be stored in an airtight container at room temperature for up to 2 weeks.
Notes:
You can use unflavored granular sweetener if you wish, but the brown sugar flavor is especially tasty in this recipe.
