These keto candied pecans are sweet, crunchy, and totally guilt-free, with just 1 gram of net carbs per serving. You can even make them on the stovetop, oven, or slow cooker!
Having a snack throughout the day is the only way I can stay on track, especially when I’m going keto.
These candied pecans are perfectly sweetened with sugar-free sweeteners and vanilla. A dash of warm cinnamon adds an essential spiced flavor that’s truly unbeatable.
Table of Contents
- 4 key ingredients. Just pecans, sweeteners, cinnamon, and vanilla.
- 3 cooking methods. You can make these candied nuts on the stovetop, in the oven, or in your slow cooker.
- Perfect texture and flavor. The nuts turn out crispy and sweet, with just a touch of cinnamon-spiced flavor. The delicate sweet yet salty combination makes them addictive.
What we love about this recipe is how easy it is to make in bulk! Like keto trail mix, you can make a double-batch with little added prep time and have them on hand for weeks to come. I always try to keep our house stocked. You know, just in case of a snacking emergency.
Just 4 key ingredients (plus water) are all you’ll need to make these addictive keto candied pecans.
- Sugar substitute. I used allulose because it dissolves exactly like sugar, which is key for getting the proper texture. It also has no unpleasant aftertaste. If you’re not on a keto diet, regular sugar or brown sugar can be used instead.
- Water. Just enough to dissolve the sweetener.
- Vanilla extract. Use pure vanilla for a little flavor boost.
- Cinnamon. I think this warming spice complements the pecans perfectly, though you could skip it if desired.
- Raw pecans. I’m using raw pecans specifically because they’ll cook during the candy process. You can use either whole pecans, pecan halves, or a combination.
Find the printable recipe with measurements below.
How to make keto candied pecans
Step 1- Combine the candy coating. Heat a large pan or skillet on medium heat. When hot, add 1 cup of granulated sweetener, water, and vanilla extract. Mix to combine and continue to heat while stirring occasionally.
Step 2- Add pecans. When the sweetener has melted, fold in the pecans. Continue stirring occasionally until the sweetener fully coats the pecans and begins to crystalize. Turn off the heat.
Step 3- Cool the pecans. Remove the nuts from the stove and allow to sit for 2-3 minutes. Use a wooden spoon to break apart the pecans before they crystalize together.
Step 4- Coat in sweetener. Once cooled, toss the pecans in with the remaining half cup of granulated sweetener and cinnamon.
Alternative cooking methods
Now, I know not everyone wants to be as hands-on with the cooking process, so of course, I’ve tested this recipe in the oven and slow cooker. Here’s how to do it:
In the oven: You’ll need to coat the pecans in egg whites to help get the necessary caramelization. Start by preheating the oven to 250F. Whip an egg white and add it, along with the rest of the ingredients, to a large bowl. Mix to combine, then transfer the nuts to a baking sheet lined with parchment paper. Bake for 1 hour or until crisp. Stir the nuts 1-2 times as they’re baking.
In the slow cooker: Place all of the ingredients in a slow cooker. Stir to combine, then put the lid on and slow cook on low for 3 hours. Stir occasionally. When the time’s up, transfer them to a bowl and add the extra allulose and cinnamon.
Recipe tips and variations
- Use a baking sheet. Transfer the nuts from the stovetop to a baking sheet lined with parchment paper so they cool quicker and are easier to break apart.
- Switch up the spices. As much as I love cinnamon, there are other spices you can use instead, like pumpkin spice, nutmeg, ground ginger, chipotle powder, or cayenne pepper for a spicy kick.
- Swap water for unsalted butter. I’ll admit, I mostly reserve this hack for the holidays when I want to make extra decadent candied nuts. And boy, does it work!
- Use other types of nuts. If you don’t have enough pecans for this recipe, fear not! Use whatever nuts you have on hand, like walnuts, almonds, or Brazil nuts.
To store: Place leftover keto nuts in an airtight container for 2 weeks or longer. Keep them in a cool and dry place to prevent the nuts from getting sticky.
To freeze: Candied pecans can be stored in a freezer-safe container and kept frozen for up to 2 months. Let them thaw overnight on the counter before enjoying.
Frequently asked questions
Absolutely! Pecans are a nutrient-dense snack that’s great for a keto diet since one serving has just 1 net gram of carbs.
Your candied pecans may be chewy if you don’t use the proper sweetener. I prefer allulose because it behaves the most like traditional sugar.
More keto snack recipes to try
- Keto crackers– My favorite low-carb crackers for dipping and random munching.
- Chocolate coconut cups– If you love chocolate and coconut, this ticks all the boxes.
- Pasta chips– High-protein, low-carb twist on the viral TikTok recipe.
- Chicharrones– Crunchy, salty, and seriously addictive.
- Keto fat bombs– An easy no-bake treat with over 10 flavor combinations!
Keto Candied Pecans
- Heat a large pan or skillet on medium heat.
- When hot, add 1 cup of your granulated sweetener, water, and vanilla extract and mix until fully combined. Allow to heat up, stirring occasionally.
- When the sweetener has completely melted, add your pecans. Start to mix around the pecans in the liquid mixture, ensuring each nut is evenly coated. Continue stirring occasionally, until the sweetener begins to crystallize on the pecans. Turn heat off.
- Remove the pan from the stove and allow to sit for 2-3 minutes. Use a wooden spoon to break apart the pecans before they crystallize together.
- Once cooled, toss with the remaining half cup of granulated sweetener and cinnamon and cover in a sealed container.
Recipe originally published December 2016 but updated to include new information for your benefit.
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