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The Best Guilt-Free Candied Pecans – vegetarian recipe
Stav Kogan

The Best Guilt-Free Candied Pecans

These Keto Candied Pecans have an irresistible sweet, buttery crunch with a hint of vanilla and a sprinkle of sea salt. A perfect sugar-free, guilt-free snack, salad topper, or holiday gift that satisfies every sweet and salty craving.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 serving
Calories: 186
Ingredients Method Nutrition

Ingredients
  

  • A visit to my in-laws' in West Tennessee always meant coming home with bags of fresh pecans from their trees. I used to turn them into classic sugared pecans, but I've since created a version that's even more delicious—and completely sugar-free! These Keto Candied Pecans have that same irresistible sweet, buttery crunch, with a hint of vanilla and a sprinkle of sea salt to satisfy every sweet and salty craving. They're the perfect guilt-free snack, salad topper, or holiday gift!
  • 2 cups (200 g / 7.1 oz) raw pecan halves
  • ½ cup (90 g / 3.17 oz) packed brown sugar substitute
  • 2 tablespoons (30 ml / 1 fl oz) heavy whipping cream
  • ¼ teaspoon (1.25 ml / 0 fl oz) vanilla extract
  • Medium -grind sea salt, for sprinkling (optional)
  • for Perfect Candied Pecans
  • For the best caramel-like flavor, use a brown sugar substitute. While a granular white sweetener works, the molasses notes in the brown sugar version truly elevate the taste.
  • Ensure the pecans are spread in a single, even layer on the baking sheet. This allows them to roast evenly and develop a crispy coating instead of steaming.
  • Allow the pecans to cool completely on the baking sheet before handling. They will crisp up significantly as they cool and will be easier to break apart.

Method
 

  1. Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper.
  2. In a medium bowl, combine the pecan halves, brown sugar substitute, heavy whipping cream, and vanilla extract.
  3. Stir until the pecans are fully and evenly coated.
  4. Spread the coated pecans in a single, even layer on the prepared baking sheet.
  5. Bake for 10 minutes, then remove the pan from the oven and stir the pecans.
  6. Spread them back into an even layer.
  7. Return the pan to the oven and bake for another 8-10 minutes, or until the coating is bubbly and the pecans are a deep golden brown.
  8. Remove from the oven and immediately sprinkle with sea salt, if using.
  9. Let the pecans cool completely on the pan before breaking them apart. Store in an airtight container at room temperature for up to 2 weeks.
  10. Keep a close eye on the pecans during the last few minutes of baking. The sweetener can go from perfectly caramelized to burnt very quickly.

Nutrition

Calories: 186kcalCarbohydrates: 2gProtein: 2gFat: 19g

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