These low carb pecan caramels are sugar free, chewy, and totally awesome!
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Did you see that I have just published a new book? Low Carb Snacks features over 70 savory and sweet snack recipes that are all low carb, sugar free, and gluten free!
These low carb pecan caramels are one of the new recipes created for the book, and they are SO good that I just had to share them with you here. I had actually intended to make some kind of brittle or buttery bark, but these soft and chewy caramels were the result of my experiments – and I had no complaints! My sweetener-skeptic husband was utterly convinced by them too – which is a good thing that he liked the recipe, but also a bad thing because he kept pinching them!
This recipe only needs five ingredients plus water, but two of them are sweeteners. This is for several reasons: it achieves the right level of sweetness, but without the carb count getting too high. Plus maybe the magic of these tasty morsels is in the combination… 🙂 So I’ve used granulated Splenda and xylitol. I should add that my husband *hates* Splenda – but he couldn’t detect it in this recipe. I’m a big fan of xylitol but if you have another preferred granular low carb sweetener, try it – and let me know if it works! I’m sure that something like Swerve would work well – but I haven’t had a chance to try it yet!
Toast the pecans in a preheated oven for 5-7 minutes, then set them aside. This gives them a wonderfully deep flavor and releases their natural oils.
Add the Splenda, xylitol, and water to a saucepan, and cook over a medium heat until the mixture is clear. Add some unsalted butter and continue to cook until it starts to darken at the
edges. I didn’t use a sugar thermometer for this – mainly because I wasn’t using sugar! I just watched it like a hawk, stirring frequently.
Add a small amount baking soda. The mixture will dramatically froth up and darken! The foam that is created will add loads of tiny air bubbles, which will stop the caramel from being too dense. Cool, huh?
Immediately add the toasted pecans, stir well, then divide the mixture between 16 mini muffin pan cups.
Leave to cool for an hour, then remove from the muffin pan (mine were still pretty sticky after an hour, but I gave them a quick blast in the freezer for ten minutes, and they came out of the muffin pan without issue).
Store them in the fridge – and they will still be soft and chewy, several days later!
- 1 cup pecan halves
- ¼ cup low carb sweetener eg xylitol or similar
- ¼ cup granulated Splenda
- ¼ cup water
- 3 tbs unsalted butter
- ½ tsp baking soda
- Preheat the oven to 375F.
- Toast the pecans in the oven for 5-7 minutes, then set them aside.
- Add the two sweeteners and the water to a saucepan and cook over a medium heat until the mixture is clear.
- Add the butter and continue to cook until it starts to darken at the edges.
- Add the baking soda: the mixture will froth up and darken.
- Immediately add the toasted pecans, stir well, then divide the mixture between 16 mini muffin pan cups.
- Leave to cool for an hour, then remove from the muffin pan. If they are still too sticky to remove, freeze them for 10 minutes then try again.
- Store in the fridge.
1g net carbs per serving (1 caramel)
Remember, if you loved these low carb pecan caramels, check out my new Low Carb Snacks book!