This Sugar Free Candied Pecans recipe was inspired by one from Hobo Kitchen. (It was a Secret Recipe Club assignment where we remake other’s recipes.) I’m a big admirer of Ellie’s as I love her writing style and her recipes, especially her Bahamian ones (she’s originally from the Bahamas).
I wanted to make her Candied Pecans recipe, but decided to health it up and create a sugar free version. I love cooking candied pecans during the Christmas holidays as a homemade gift. This pecan recipe is easy enough to have your children make big batches for teachers gifts, too!
But don’t think of candied pecans only for wintertime! You can make this easy Sugar Free Candied Pecan recipe year round to sprinkle on salads or use the candied pecans in trail mix or in homemade granola. You can also chop up candied pecans and use them in pancakes, waffles, easy breads, muffins, or sprinkled on yogurt. Try mixing pieces of sugar free candied pecans into popcorn as a healthy snack. Don’t forget sprinkling chopped up candied pecans on more savory dishes like Marsala Whipped Sweet Potatoes, too!
Making Sugar Free Candied Pecans three ways
Ellie’s Candied Pecan recipe is based on one from Joy The Baker. Both use ground cayenne pepper to give the candied pecans a little kick. I used ground chipotle chile pepper instead on my candied pecans recipe. Then I was inspired to change up the flavors a bit by using ground ginger in one batch and pumpkin pie spice in another instead of the chile pepper. You can experiment on your own with other spice combinations!
I used Swerve Sweetener to make this easy candied pecans recipe sugar free. You can also use monk fruit powder. Both Swerve Sweetener and monk fruit powder are natural, no calorie sweeteners.
I used liquid egg whites because I find those easier to measure accurately. Plus, you’re not wondering what to do with the extra yolks afterwards. Also, if you’re experimenting with various spices, you can safely taste the batter since liquid egg whites are pasteurized.
I find using a KitchenAid Hand Mixer makes beating the egg whites until frothy much easier than putting it in my big KitchenAid stand mixer. I like the control the hand mixer gives me and I don’t have to drag the heavy stand mixer out.
Ingredients
- 3 tablespoons pasteurized liquid egg whites
- 1 cup granulated Swerve Sweetener
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1/4 teaspoon ground chipotle chile pepper (or 1/2 teaspoon ground ginger or pumpkin pie spice)
- 1 teaspoon salt
- 3 cups raw pecan halves
Directions
- Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk egg whites until frothy.
- Add Swerve Sweetener, spices and salt. Whisk the mixture until the ingredients are thoroughly combined.
- Add the pecans and gently toss to coat with a large spoon or spatula.
- Once coated, spoon the pecans onto the parchment paper. Spread pecans evenly over the baking sheet.
- Bake for 30 minutes until pecans are toasted a golden brown.
- Remove from the oven and allow to cool completely so the Swerve Sweetener hardens.
- Remove pecans from the baking sheet and break up clusters into individual pieces, if you wish. If you’re not using the candied pecans right away, store in a ziplock baggie or airtight container in the freezer.
- Serving size: 1/2 cup
Originally published on March 7, 2014. Updated with new pictures.
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