“Sugar Dusted Candied Pecans”
I had no other name for these. How good is a sugar coated nut!
Of course I don’t eat sugar so I had to come up with a sugar-free version, and after many fails my friends, we are here! I now make these every week and they are beyond incredible.
Recipes like this are a mountain for me. Sugar provides caramelisation and crunch to recipes, so when you take it out, it can be hard to replace those amazing properties even with the sugar free sweeteners I use.
But alas, I’ve used a combination of egg and pure powdered monk fruit which creates that “sugar dusted candied” taste and texture.
You can use any nut for this, but they may vary in cooking times, so watch carefully to ensure they don’t burn. Pecans are my preference for this because they taste so good when roasted and the coating goes into it’s natural grooves and omg it’s so good.
Sugar Dusted Candied Pecans
I make these every week and they are beyond incredible. De-lic-ious. I had no other name for these. How good is a sugar coated nut!
- 2 cups pecans
- 2 tsp cinnamon
- 2 tsp pure monk fruit powder
- ½ tsp fine sea salt
- 1 egg white
- Preheat the oven to 200°C (180°C if using fan forced)and line a baking tray with baking paper.
- In a large bowl toss the pecans with cinnamon, monk fruit and salt.
- In a small bowl beat the egg white until slightly foamy. Pour over the pecans and toss to ensure each nut is coated. Spread on the baking tray. Place in the oven for 14-15 minutes to roast.
- Remove from the oven and leave to cool completely before transferring to a jar.
- Pure monk fruit powder is a sugar-free sweetener (read more about what monk fruit is and where to get it here), not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener.
- This recipe works with any nuts.