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Make Keto Pumpkin Spiced Candied Pecans in under 10 minutes! These sweet and salty pecans make the perfect snack or keto treat to have around this Fall!
Pumpkin spice lovers, are you craving a crunchy snack? These pumpkin spiced candied pecans are incredibly tasty and make the perfect Fall treat.
Ready for more Fall flavors? Don’t forget to check out my Keto S’mores recipe!
Keto Pumpkin Spiced Candied Pecans
It seems like every year when Autumn rolls around, there are more and more foods/drinks that are becoming pumpkin spice flavored.
And in my most humble opinion, I don’t think there is anything wrong with that!
Pumpkin spice flavors come around once a year and I am here to embrace every bit of it while soaking up every fun Fall activity on the planet.
Whether it’s corn mazes, pumpkin or apple picking, to decorating and carving pumpkins, I am here for Fall and ALL the flavors that come with it.
With the perfect balance of sweet and salty, these candied pecans are coming in hot this season and make the perfect snack or treat to share … if you have any left!
With just a few ingredients and a few minutes of your time, you are going to take pumpkin spice and candied pecans to a whole new level!
Pecans: 1 pound of raw pecans
Butter and Cream: 5 tablespoons, divided and ⅓ cup of heavy whipping cream
Sugar: ½ cup of Lakanto Golden
Extracts and Flavors: 2 tablespoons of pumpkin spice and 1 teaspoon of vanilla extract
Salt: to taste
Prep the oven. Start out by preheating the oven to 350 degrees F and line a baking sheet with parchment paper
Spread out Pecans. Spread the pecans in a single layer on the baking sheet and bake for 7-8 minutes
Make Candied Sauce. While the pecans are roasting, begin making the candied sauce. In a medium saucepan over medium-low heat, melt 4 tablespoons of butter along with the heavy cream and Lakanto sweetener until the sweetener is fully dissolved and the mixture turns golden brown.
Add butter and flavoring. Add the final 1 tablespoon of butter, pumpkin spice, vanilla extract, and salt, and stir until smooth. Then remove from the heat.
Mix Pecans and Sauce. Put the roasted pecans into a mixing bowl and then pour the pumpkin spiced sauce over the pecans and stir until the pecans are fully coated.
Chill. Spread the pecans evenly on another parchment-lined baking sheet and chill in the fridge for at least 1 hour.
Enjoy. Once cooled and firmed up, break apart the pieces and enjoy!
Yes regular, raw pecans can be snacked on while sticking to a keto diet.
However candied pecans are not keto-friendly. The sugar that makes them so tasty makes them no longer keto.
But, with this recipe, you can enjoy your favorite candied pecans with a pumpkin spiced glaze, while sticking to your keto diet!
How To Store Candied Pecans
To keep the pecans from going stale and bad, store the pecans in an airtight container. They are best kept at room temperature and should keep their flavor for up to 3 weeks.
You can also store these in an airtight container in the freezer if you’d wish. When you are ready to serve them, take them out at least an hour beforehand so they have time to thaw.
No matter how you eat this snack, you can’t go wrong. Every way will taste delicious.
I think that they are best served right after you give them some time to cool down but are still warm. This is the best way to enjoy these pecans in my opinion.
But they are excellent in every form. You can easily freeze these and take them out the next day before you go somewhere. They will still taste great even if they are not warm.
They are delicious no matter how you serve them!
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- Spread the pecan in a single layer on the baking sheet and bake for 7-8 minutes.
- While the pecans are roasting, make the candied sauce.
- In a medium saucepan over medium-low heat, melt 4 tbsp of butter along with the heavy cream and Lakanto sweetener until the sweetener is fully dissolved and the mixture turns golden brown.
- Add the final 1 tbsp of butter, pumpkin spice, vanilla extract, and salt, and stir until smooth. Remove from heat.
- Put the roasted pecan into a mixing bowl then pour the pumpkin spiced sauce over the pecan and stir until the pecans are fully coated.
- Spread the pecans evenly on another parchment-lined baking sheet and chill in the fridge for at least 1 hour.
- Once cooled and firmed up, break apart the pieces and enjoy!
Nutrition Information:Yield: 20 Serving Size: 1/20 recipe
Amount Per Serving: Calories: 198Total Fat: 21gCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gProtein: 2g