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Old 12-21-2015, 02:59 PM   #1
JHoberer
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Tart Orange Pecans

Tart and Sweet both! Makes the whole house smell grand! I can't get my boys out of these!!



Low Carb Tart Orange Cinnamon Pecans

In very small saucepan, mix together and cook until well thickened (5 min on 5 plus 7 min on 2 on my stove, not much more than covering the bottom of the saucepan when done):

4 T lemon juice
6 T sugar free orange DaVinci syrup
30 drops lemon stevia (vanilla or plain also fine)
15 drops EZ-Sweetz (or more stevia)
1 t citric acid (optional, but this gives it the zing!)
1/4 t guar gum (xanthan gum probably also fine)
pinch of salt
1/2 t orange extract & 1/2 t vanilla (add at very end, could probably sub the orange extract for 1 t orange zest but add that from the start)

Set aside.


Fry 16 oz pecans in 5 T butter in a nonstick skillet until mostly dry looking.
Stir in the orange flavored mixture. Cook a bit more if needed- they ought to look sticky but not be too wet.

Sprinkle with 5 T Confectioner's Swerve that has been mixed with 1 1/2 T cinnamon and stir well. Allow to cool.
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Last edited by JHoberer; 12-21-2015 at 03:09 PM..
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Old 12-21-2015, 04:22 PM   #2
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Those look and sound real good, Jen. They'd be a nice addition to a holiday buffet table. Wouldn't it work well with just toasting the pecans and omitting the butter? Not that there is anything wrong with butter, of course, but I was thinking they'd be less sticky.
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Old 12-21-2015, 04:52 PM   #3
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Probably would work- but the end result isn't sticky one bit!
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Old 12-22-2015, 07:27 AM   #4
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Yum. JHoberer, are you putting the pecans in the pan initially to toast them?
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Old 12-22-2015, 08:30 AM   #5
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They start as raw pecans. I fry them in butter in a skillet until nearly dry then add the small amount (but potent!) of orange gel. Stir that up. Cook it a bit more if it looks too wet. Then I dust the whole thing with a dry mixture of Confectioner's Swerve mixed with cinnamon... completely takes away any stickiness. Stir them to coast them all over. These have blown my husband away. They are reminiscent of sweet tarts or sour gummies.

So, they are toasted in the skillet, essentially. You could toast them in the oven and skip the butter and skillet stage.
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Last edited by JHoberer; 12-22-2015 at 08:34 AM..
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Old 12-31-2015, 01:06 PM   #6
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Do you think this would work with another flavor DaVinci's? I have everything but that. I have many, many bottles of SF syrup so don't want to buy more at the moment.
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Old 01-01-2016, 06:40 PM   #7
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Pineapple immediately jumps to mind. Lemon, lime or coconut ought to be good as well.
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Old 01-03-2016, 01:49 PM   #8
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Quote:
Originally Posted by JHoberer View Post
Pineapple immediately jumps to mind. Lemon, lime or coconut ought to be good as well.
I have pineapple and will give that a try! Thanks!
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Old 01-06-2016, 06:27 AM   #9
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How did it go?
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Old 01-07-2016, 06:36 PM   #10
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How did it go?
Haven't tried it yet, maybe this weekend!
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Old 04-29-2018, 07:06 PM   #11
JHoberer
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Still make these! I wonder if I ever posted my "honey" roasted peanuts? I make those ALLLLL the time.
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