Post by Loupy on Jan 14, 2018 7:33:34 GMT -7
The Ultimate Healthy Candied Pecans
From: Amy @ amyshealthybaking.com/blog/2017/11/19/the-ultimate-healthy-candied-pecans/
I may be biased but… These are definitely the best candied pecans I’ve ever had! I absolutely love how simple they are to make, and they’re perfect for hostess and holiday gifts! They’ll keep for at least 3 weeks (if not longer… I just seem to eat all of mine before then!) if stored in an airtight container.
Ingredients:
3 tbsp (45g) granulated-style stevia
¾ tsp ground cinnamon
¼ tsp ground allspice
⅛ tsp salt
1 tbsp (15mL) water
1 cup (112g) pecan halves, left whole or chopped
Directions:
Cut a large sheet of foil, and place it on the counter.
In a small bowl, stir together the stevia, cinnamon, allspice, and salt.
Stir in the water until all of the ingredients are incorporated.
Add the pecans to a small pan, and cook over medium-high heat, stirring frequently, for 2-3 minutes or until fragrant.
Reduce the heat to medium, and add the cinnamon mixture.
Stir constantly with a spatula until the pecans are completely coated.
Transfer the mixture to the prepared foil.
Let the pecans cool completely to room temperature, and ensure the coating has hardened and turned crunchy before breaking apart any clumps.
Notes:
I highly recommend chopping the pecan halves! This creates more surface area, so you’ll have a larger cinnamon-coating-to-nut ratio.
If you’re a fan of spice like me, then increase the cinnamon to 1 teaspoon and the allspice to ⅜ teaspoon.
The coating will be mostly hardened and crunchy after about 10-15 minutes. However, I’ve found that the texture is the best if you wait at least 2 hours to eat.
From: Amy @ amyshealthybaking.com/blog/2017/11/19/the-ultimate-healthy-candied-pecans/
I may be biased but… These are definitely the best candied pecans I’ve ever had! I absolutely love how simple they are to make, and they’re perfect for hostess and holiday gifts! They’ll keep for at least 3 weeks (if not longer… I just seem to eat all of mine before then!) if stored in an airtight container.
Ingredients:
3 tbsp (45g) granulated-style stevia
¾ tsp ground cinnamon
¼ tsp ground allspice
⅛ tsp salt
1 tbsp (15mL) water
1 cup (112g) pecan halves, left whole or chopped
Directions:
Cut a large sheet of foil, and place it on the counter.
In a small bowl, stir together the stevia, cinnamon, allspice, and salt.
Stir in the water until all of the ingredients are incorporated.
Add the pecans to a small pan, and cook over medium-high heat, stirring frequently, for 2-3 minutes or until fragrant.
Reduce the heat to medium, and add the cinnamon mixture.
Stir constantly with a spatula until the pecans are completely coated.
Transfer the mixture to the prepared foil.
Let the pecans cool completely to room temperature, and ensure the coating has hardened and turned crunchy before breaking apart any clumps.
Notes:
I highly recommend chopping the pecan halves! This creates more surface area, so you’ll have a larger cinnamon-coating-to-nut ratio.
If you’re a fan of spice like me, then increase the cinnamon to 1 teaspoon and the allspice to ⅜ teaspoon.
The coating will be mostly hardened and crunchy after about 10-15 minutes. However, I’ve found that the texture is the best if you wait at least 2 hours to eat.
