Ingredients
Equipment
Step-by-Step Instructions
- Add the melted butter, sweetener, vanilla extract and pecan halves to a small (3-quart) slow cooker, or use the slow cooker setting on an Instant Pot. Stir well so every pecan is coated.
- Cover and cook on LOW for 1 hour, stirring every 15 to 20 minutes so the coating caramelizes evenly and the nuts around the edges don't scorch.
- Spread the pecans in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Let them cool completely, about 30 minutes; the coating hardens as they cool.
- Once cooled and crisp, store the caramelized pecans in an airtight container.
Nutrition
Notes
Maple variation: stir in 1 tablespoon of sugar free maple syrup (such as ChocZero) with the butter.
Spiced variation: add ½ teaspoon ground cinnamon and a pinch of salt with the sweetener.
Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. One serving is about 1 ounce.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
