You know something is a winner when you make it, and the whole family - even those not on a low-carb diet - devour it. These Candied Keto Pecans are sweet, spicy, and completely satisfying.
Make this fun snack for the holiday season, or keep it on hand year-round for a quick nibble. They are ridiculously good and so popular around here that I've been known to hide them. I always wished I had doubled the recipe.
They are a fabulous way to level up Chicken Salad, and also amazing on top of Chocolate or Vanilla Ice Cream.
These sugar-free candied Keto Pecans are lightly sweetened and have just the right amount of kick.
Let's Talk Ingredients
I like using unsalted butter so I can control the saltiness. For the sweetener, Swerve or Sukrin Gold both work great—any keto-friendly brown sugar substitute will do if you can’t find those.
Maldon sea salt adds a nice finishing touch, but use whatever salt you have and adjust to taste. A pinch of cayenne gives these pecans that perfect sweet-and-spicy balance—go easy if you’re sensitive to heat since a little packs a punch.
And be sure to use pecan halves, not pieces—they roast up beautifully and stay crisp.
Variations
- Add ¼ cup unsweetened cacao powder.
- For even more kick, add in ¾ teaspoon smoked paprika, 1 teaspoon garlic powder and ¼ teaspoon ground white pepper
- Use Swerve confectioners in place of the Surkin Gold or Swerve Brown Sugar Substitute.
- Add ½ teaspoon ground cinnamon and 1 teaspoon ground rosemary.
How to Make Keto Pecans
First, gather your ingredients. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
Next, melt the butter in a small saucepan. Transfer to a bowl and whisk in brown sugar substitute, sea salt, and cayenne pepper.
Place the pecans in a medium bowl and pour the butter mixture over. Stir very well, being sure that all of the pecans are evenly coated.
Spread in an even single layer on the prepared baking sheet. Cook for 20 minutes, stirring halfway through.
Keto Pecans
Equipment
- Mixing Bowl
Ingredients
- 3 tablespoons unsalted butter melted
- ½ cup brown sugar substitute like Swerve or Surkin Gold
- 1 ½ teaspoons Maldon sea salt you can use regular sea salt if you like
- ¼ teaspoon cayenne pepper more or less to taste
- 2 cups pecan halves
Instructions
- Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
- Put melted butter in a small bowl and whisk in brown sugar substitute, sea salt, and cayenne pepper.
- Stir until well combined.
- Put pecans in a medium bowl and pour the butter mixture over it.
- Place pecans on the prepared baking sheet, and cook for 10 minutes. Stir, and cook 10 minutes longer.
- Store at room temperature for up to a week.
Linda A says
Hi,
I tried your recipe, it was great so I doubled the next batch, and used 6 different nuts,, they are awesome,
Thank you.
Wendy Polisi says
I am so glad that you enjoyed it as much as we do.
Terry says
These are absolutely amazing and addicting 🙂
Wendy Polisi says
So glad that you enjoyed it!
Dan Duprey says
Great recipe, simple and versatile. Tasty.
Rosie says
Absolutely delish! I added some cinnamon and cardamom.
Mary says
Delicious! I doubled the recipe except for the salt. Used 2 tsp.
Just the right amount of burn in the back of the throat.
I agree Swerve brown sugar is delicious.
Wendy Polisi says
So glad you enjoyed it!
Angie says
Theses pecans are amazing!
Wendy Polisi says
I am so glad that you enjoyed them!