What a cozy little indulgence! These warm, roasted cinnamon nuts instantly capture the flavors of fall. While you can use almost any nut you like, my go-to choices are pecans, almonds, or a blend of both since they’re usually pantry staples in my kitchen. Lightly candied and perfectly spiced, these keto-friendly nuts make an irresistible snack, ideal for those moments when you’re craving something that hits both the sweet and salty notes. They also make a nice gift for teachers, neighbors and friends.
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 sweeteners. 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.
