I was watching Food Network recently and I saw Trisha Yearwood making her uncle’s Sugared Pecans. They looked so good that I had to try to make a low carb version. I wasn’t really sure it would work, but it did. After they set they were crunchy and sweet. I substituted erythritol for the sugar, and it did stick. Yeah!
Here’s the recipe: Sugared Pecans
I substituted 1 cup of erythritol and 12-18 drops of EZ Sweetz (1/2 to 3/4 cup equivalent of Splenda). I like them on the sweeter end, but my husband liked them less sweet. Also, my husband suggested lightly salting them at the end, and/or mixing them with a few salty peanuts. I must admit he had a point. The salty and sweet were awesome together. Otherwise, I followed all of her other directions. These are an awesome low carb snack!
NET carbs are only 1 per 1/4 cup serving. (NET carbs means minus fiber and erythritol.)