I just love the smell of those candies roasted nuts at the county fair and baseball games. But knowing they are coated in cane sugar, makes them less appealing. I made this recipe with the intention of using them to top salads, eat as snacks, and to use as a topper to my sweet potato casserole for thanksgiving this year!
This recipe is THM S, and Keto friendly.
10 ounce bag of halved pecans
2 Tbsp Golden Monkfruit (I use this blend)
1 Tbsp butter
1 Tbsp powdered cinnamon
1 tsp vanilla extract
Melt the butter in a skillet, and add all the other ingredients. Constantly stir the mixture so it doesn’t burn. When all the pecans are coated evenly, transfer to a cookie sheet lined in parchment paper.
Allow to cool. If you desire more crispy-ness you can pop them in the oven at 350 for 10-15 minutes. Then allow to cool.
Use them as a snack. Or as a topping for salad! Or, as a topping for your sweet potato casserole!