Candied Pecan

AuthorDawna
Rating

Yields2 Servings

 50 g pecans
 20 g butter
 30 g erythritol
 1 pinch of salt
 15 ml water
 1 tsp vanilla extract (optional)

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1

In a saucepan, melt the butter over medium heat.

2

Add the pecans and mix until the butter becomes nutty (nutty smell). It takes about 3 minutes. Do not burn the butter otherwise the taste will take over.

3

Then add the erythritol and salt and mix.

4

Once the erythritol has melted, add the water and the vanilla extract. Bring to a boil then simmer for about 5 minutes until the caramel coats the pecans.

5

Pour on parchment paper and separate the pecans before the caramel hardens (within 5 minutes).

Category

Ingredients

 50 g pecans
 20 g butter
 30 g erythritol
 1 pinch of salt
 15 ml water
 1 tsp vanilla extract (optional)

Directions

1

In a saucepan, melt the butter over medium heat.

2

Add the pecans and mix until the butter becomes nutty (nutty smell). It takes about 3 minutes. Do not burn the butter otherwise the taste will take over.

3

Then add the erythritol and salt and mix.

4

Once the erythritol has melted, add the water and the vanilla extract. Bring to a boil then simmer for about 5 minutes until the caramel coats the pecans.

5

Pour on parchment paper and separate the pecans before the caramel hardens (within 5 minutes).

Candied Pecan

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