Addictive, delightfully light, crispy pecans! Our sons’ favorite is the variation below, but the first recipe is fabulous as well, perfectly spiced with a hint of saltiness and sweetness mixed. It is a perfect combination of sweet with a hint of spicy and a delicious snack, especially around the holidays. I used to make them for Christmas for the boys and I would put them in pretty cookie tins.
These are so popular that you might find you want to double the recipe! These make great gifts if you are not living in a humid climate. These will go softer and more chewy in a very humid climate after a day or so. In a drier climate, these will last a week or more in a sealed cookie tin.
I made these without using parchment paper and they stuck to the pan a bit. Fortunately, I had a metal spatula and was able to remove the nuts. That is why I now recommend using parchment paper. I usually spray the pan with nonstick cooking spray (the only time I use it) and then line with parchment paper, so that the parchment paper sits flat on the pan.
Since I didn't use parchment paper, I had to remove the clusters of nuts with the metal spatula to put them on the wire rack to dry out and further crisp up. However, if you have used parchment paper, simply slide the parchment paper off the pan and onto the countertop or wire rack. This stops the cooking process and prevents the nuts from burning.
These are like candied pecans. The cinnamon only version is a bit sweeter. This makes a great appetizer or simply a treat or snack any time.
The spicy pecans are especially Christmassy and great for the holiday season. I have made other nut recipes, too. I have a curried walnut recipe that is great with cocktails. I have made nut clusters with slivered almonds as well, and perhaps I will share that one, too.
Ingredients:
1 egg white
1/2
cup Splenda Granular, OR (125 mL)
something like Swerve sweetener, OR
could potentially use drops of Liquid sweetener
3/4
tsp salt (3 mL)
1 tsp ground cinnamon (5 mL)
1/4
tsp ground nutmeg (1 mL)
1/8
tsp ground cloves (0.5 mL)
2 cups pecan halves (500 mL)
Instructions:
In
medium bowl, beat egg white with fork until foamy. Blend in Splenda Granular, OR alternative,
salt, cinnamon, nutmeg and cloves. Add pecans,
stirring until coated well. Spread
pecans out on parchment-lined cookie sheet.
Make sure the nuts touch, clustering together, so that they can be broke
off later in little clusters.
Bake
in 325°F (160°C)
oven 20 minutes. Remove immediately from
cookie sheet in clusters using a spatula and allow to cool on wire rack. Store in a dry place in a cookie tin.
Variation: Cinnamon Pecans: For spices, use 11/2
tsp (7 mL) cinnamon and 1/8 tsp (0.5 mL) salt.
Helpful Hints: This recipe may be doubled and the pecans
will still fit on one large cookie sheet.
I do not think allulose or allulose blends will work here as it tends to
make baking softer and one would lose that crispiness. A powdered sweetener is
best.
Yield: 8 servings
1
serving
199.6
calories
2.7
g protein
19.3
g fat
1.9 g fiber
5.1
g net carbs
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