What a treat! Warm, roasted nuts coated with cinnamon remind me of Fall weather. You can use any nuts for this recipe, but my favorite combination is pecans and almonds, or only pecans or only almonds because I always have them on hand. These candied nuts are keto-friendly, making a great snack, especially when you crave something salty and sweet.
Ingredients
4 Tbsp. butter
1 Tbsp. cinnamon
1 Tbsp. Swerve granular
1 Tbsp. Swerve brown sugar
1 12-oz bag pecan halves
(Optional) 1 12-oz bag of slivered almonds
Instructions
In a large skillet, melt the butter.
Add the cinnamon and both types of sugars. Allow the mixture to bubble.
Add the pecans and almonds and stir to coat. Continue stirring until the mixture sticks to the nuts and looks crystallized.
Spread out on a paper towel-lined baking sheet. Allow to cool. The nuts are ready when they feel completely dry.
If you like this recipe, you may also like the following recipes:
Roasted Broccoli with Buttered Pecans
Roasted Green Beans with Almonds and Pecans
Cinnamon Pecans
Equipment
- Measuring spoons
- 1 skillet
- Parchment paper
- 1 Large spoon
Ingredients
- 4 Tbsp. butter
- 1 Tbsp. cinnamon
- 1 Tbsp. Swerve granular
- 1 Tbsp. Swerve brown sugar
- 1 12-oz bag pecan halves
- (Optional) 1 12-oz bag of slivered almonds
Instructions
- In a large skillet, melt the butter.
- Add the cinnamon and both types of sugars.
- Allow the mixture to bubble.
- Add the pecans and almonds and stir to coat.
- Continue stirring until the mixture sticks to the nuts and looks crystallized.
- Spread out on a parchment-lined baking sheet.
- Allow to cool. The nuts are ready when they feel completely dry.
