Let's make some crunchy, sweet, quick-to-make, and keto candied pecans!! These delicious treats are made on the stovetop using a pan or skillet which means you only need a fraction of time to make them and can have them ready in under 10 minutes! They are perfectly spiced with cinnamon, gluten-free, sugar-free, have no egg, involve no baking, and are perfectly vegan.
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Here is the thing, I do know that most of us like to have candied pecans over the holiday period such as Christmas, but these are so good and can actually be enjoyed all year long! I always like to use mine in salads, pack them to eat as a perfect low-carb snack, use them in cheese and charcuterie boards or simply add them to my baking recipes!
Why You Will Love This Recipe
- Delicious - these delicious cinnamon-spiced nuts are the perfect mix of sweet and crunchy.
- Adaptable - I love the fact that you can also vary the recipe A LOT! Use some salt for a salty-sweet flavor, drizzle chili on top or cook them in butter! The list is endless!
- Suitable for those with special dietary requirements - these candied nuts are made with monk fruit making them paleo, sugar-free and gluten-free. They are also vegan, made with no egg, and at 1g net carbs per serving perfectly keto and low carb!
- Easy - this is an easy and quick recipe that involves just the stovetop and one pan, with absolutely no baking - what's not to love!!
Ingredient Notes
- Pecans - I love it that it is fine to use raw or toasted pecans - simply choose what works for you!
- Low-carb sweetener: this candied nuts recipe uses sugar-free lakanto monk fruit sweetener, but other granulated keto sweeteners will do perfectly well. Lakanto is a wonderful sweetener that is both paleo and low carb. Another great alternative sweetener that you can use is sukrin gold brown sugar or any low carb brown sugar substitute, which blends really well with cinnamon. (As a note, these are brands that I love to use for my keto baking and this post is not sponsored by any of them.).
- Cinnamon
- Vanilla extract
- Salt - this is an optional ingredient but I like to use it as it helps balance out the sweetness.
- Water - I always like to use some water, added a little bit at a time, as this assists in dissolving the sweetener.
How to make Keto Candied Pecans
While making sugar-free candied pecans in the oven is fun, I like the stovetop method as it is way easier and quicker (takes less than 10 minutes to make if you have all your ingredients ready)!
First, set a pan or skillet to heat under medium heat then add one cup of your granulated sweetener of choice (I used lakanto). Add the water (a tablespoon or two at a time) to help dissolve the sweetener, making sure to do this slowly so you do not end up with too much liquid. Next, add the vanilla extract, salt (optional) and cinnamon then combine. Allow this to simmer, stirring from time to time to prevent it from burning, until the sweetener fully dissolves.
Next, add the pecans then combine so the sweetener coats all the nuts. Once done, remove the pan or skillet from the stovetop and transfer the pecans to a parchment paper-lined baking tray and allow them to cool completely.
Once cooled, sprinkle the rest of the granulated sweetener on top and mix. Use your keto candied pecans immediately or store them in airtight containers in a cool and dry place.
Useful Recipe Tips
- Set the right temperature - do not let the pan or skillet get too hot. I know sometimes we tend to want to rush things up but as tempting as it is, you want to keep the temperature at a low to prevent the sweetener from heating up too quickly and burning. A temperature below 200 degrees is what you want to aim for.
- Use some water- this helps dissolve the sweetener. You also want to add the water a little at a time; about one to two tablespoons at a time so you do not end up with too much liquid.
- Stir - another tip (perhaps the most important one), is to constantly stir. This will ensure that the keto candied pecans cook evenly and prevent them from burning quickly.
- Cooling - once cooked, transfer the pecans to a baking sheet or tray lined with parchment paper. You want to space them out as much as possible, so they do not clump together. Also, don't transfer them to containers for storage unless completely cooled. Otherwise, you will end up with one lump of stuck nuts. Trust me, it has happened to me and I actually thought I may need to get my hammer to break the lump up.
- Variations - to make keto candied pecans with maple syrup, simply transfer a cup of sugar-free maple syrup into a skillet, allow it to glaze-up then stir-in the pecans to combine. Finally, allow the nuts to cook for a few minutes then transfer to a parchment paper-lined tray or baking sheet to cool before serving. Stir in some chili flakes for a spicy kick or sprinkle some sea salt before serving, for a sweet-salty flavor!
Storage
To store, transfer these sugar-free keto candied pecans to an airtight container or airtight glass jars with lids, and store them in a cool dry place. Make sure they are cooled completely, before storing them away. They can be stored for 2-3 weeks.
I do not advise storing them in the fridge, because the cool temperatures in the fridge may affect the crunchy coating and turn them sticky.
Common Questions
If cooked properly, candied pecans are good for you. They are a great source of protein, fiber, and healthy fats which helps keep you fuller for longer. They are rich in potassium, magnesium, and calcium, beneficial in lowering blood pressure. In this respect, the kind of sweetener used to make the candied pecans matters. In comparison to regular store-bought candied pecans, Keto candied pecans are way healthier. This is because they use sugar-free sweeteners, which do not quickly raise blood sugar levels, which means, you feel hungry less quickly. This is what makes them so great as a healthy snack choice.
I used granulated monk fruit sweetener when making this keto candied pecans recipe but you can also use other sugar-free low carb granulated sweeteners at a 1:1 replacement ratio. Use maple syrup as a paleo option.
Other Easy and Low Carb Recipes To Make!!
Loving this recipe? Then you may want to check out these other tasty low-carb, and keto recipes!!
Also check out my recipe short video, known as a Web Story. This one is for Lebanese Molokhia or jews mallow, a nutritious and delicious side dish that fits in perfectly with the paleo and low carb diets.
Great news, you have made it this far which means you probably made or are making this recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
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Recipe updated with step-by-step photos (it was originally written in March 2021).
📖 Recipe
Keto Candied Pecans
Equipment
Ingredients
- 3 cups pecans raw or toasted
- ¾ cups lakanto monk fruit sweetener (or your preferred granulated low carb sweetener)
- 3 tablespoon granulated low carb sweetener (to sprinkle on top)
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt optional
Instructions
- Line a baking tray with parchment paper and set a pan or skillet to heat on the stovetop under medium heat.
- Next, add the granulated sweetener, cinnamon, salt and water to the pan and stir to combine as well as to dissolve the sweetener. Allow this to cook for about two minutes, or until it starts to bubble.
- Add the pecans and cook for a further 3 minutes, stirring so the bubbling sweetener mixture coats the nuts.
- Remove from the heat and transfer the pecans to the parchment paper-lined baking sheet, then allow to cool. Spread them out using a spatula so they do not stick to each other.
- Once completely cooled, sprinkle some sweetener on top and mix, then transfer to airtight containers or jars and store in a cool and dry place.
Notes
- Set the right temperature - do not let the pan or skillet get too hot. I know sometimes we tend to want to rush things up but as tempting as it is, you want to keep the temperature at a low to prevent the sweetener from heating up too quickly and burning. A temperature below 200 degrees is what you want to aim for.
- Use some water- this helps dissolve the sweetener. You also want to add the water a little at a time; about one to two tablespoons at a time so you do not end up with too much liquid.
- Stir - another tip (perhaps the most important one), is to constantly stir. This will ensure that the Pecans cook evenly and prevent them from burning quickly.
- Cooling - once cooked, transfer the pecans to a baking sheet or tray lined with parchment paper. You want to space them out as much as possible, so they do not stick together. Also, don't transfer them to containers for storage unless completely cooled. Otherwise, you will end up with one lump of nuts, stuck together. Trust me, it has happened to me and I actually thought I may need to get my hammer to break the lump up.
Mila
These were delicious and didn't raise my blood sugar! Thanks for creating this recipe. I think it'll make a nice gift for friends too!
Jessica Lawson
I made these as a salad topping and they came out perfect. I have to be careful not to eat the whole batch, they are just irresistible. Thank you for the recipe!
cyndy
Oh these were scrumptious! It's always fun to find new keto friendly recipes that are just a touch sweet. Great recipe!
Andrea
I could snack on these fabulous candied pecans every day.
Biana
Love this recipe for Keto candied pecans! Thank you for the step by step instructions for making them.
Kate Hahnel
Happy you found my instructions useful and loved the recipe!
Sara Welch
Enjoyed these for an afternoon snack and they do not disappoint! So quick and easy; exactly what I needed to curb my appetite!
Kate Hahnel
So happy you loved them.
Michelle
I have a sweet tooth so this recipe is perfect for me and my keto plan