Sugar Free Pumpkin Spice Candied Nuts

Speck333 · 11-23-2011, 12:52 PM

Warning: they are addictive!

Ingredients

1/4 cup butter, cubed
1/4 cup erythritol*
4-5 drops ez sweets or equivalent sweetener
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 cups pecan halves (or walnuts, almonds, etc.)

Directions

In a large heavy skillet, melt butter. Add erythritol*; cook and stir over medium-high heat until erythritol is dissolved. Continue cooking as it foams and froths until mixture turns an amber color, about 2-3 minutes, stirring constantly.
Stir in pie spice and vanilla; add pecans. Cook and stir 2-3 minutes longer or until pecans are toasted. Spread onto foil to cool.

*you might be able to sub xylitol, but the erythritol acts like sugar and goes through the toffee-like stage when cooked with the butter, and really puts a candy coating on the nuts. I wouldn't recommend using only splenda or stevia, etc.
pecans.jpg

Charski · 11-23-2011, 01:27 PM

This sounds like I should run right to the kitchen and make it!

Did you use granular or powdered E?

Speck333 · 11-23-2011, 01:29 PM

Quote:

Originally Posted by Charski

This sounds like I should run right to the kitchen and make it!

Did you use granular or powdered E?

Seriously, if you've got all the ingredients, and some will power, you should.
I used granular E.

Charski · 11-23-2011, 01:32 PM

Thanks, Speck, I have a lot of that on hand!

Gotta go see what I have for nuts - I KNOW I have some raw cashews and some raw hazelnuts....

TBipp · 11-23-2011, 03:59 PM

This sounds great. Do the pecans become toasted enough in the skillet? I love pecans that are toasted and usually toast before adding to most recipes.

Teresa

Speck333 · 11-23-2011, 04:53 PM

Quote:

Originally Posted by TBipp

This sounds great. Do the pecans become toasted enough in the skillet? I love pecans that are toasted and usually toast before adding to most recipes.

Teresa

I can't say for sure, but they are nutty, flavorful and crunchy. I don't think it would hurt to pre-toast them if you want to make sure they are to your taste.

Tilly · 11-23-2011, 07:26 PM

I just know I am going to make these. It is just a matter of when. I think I am low on one ingredient right now, will power. Just made the pumpkin pie cake, so I need to have only one treat around at a time. I may just do like some have suggested, cut it, then bag it up and then toss in the freezer. Thanks for sharing!

wishbone · 11-24-2011, 02:03 PM

I made these yesterday right after I saw this post.....LOVE THEM.
I tend to pick up pecans and walnuts at the Dollar Store...and made the recipe with all pecans. (((I have dentures))) and REALLY appreciate a "softer" nut. They don't get SNEAKY and slip underneath my teeth

Speck333 · 11-24-2011, 02:05 PM

Quote:

Originally Posted by wishbone

I made these yesterday right after I saw this post.....LOVE THEM.
I tend to pick up pecans and walnuts at the Dollar Store...and made the recipe with all pecans. (((I have dentures))) and REALLY appreciate a "softer" nut. They don't get SNEAKY and slip underneath my teeth

I'm so happy to hear that

The batch I made yesterday is already gone!

TBipp · 11-25-2011, 06:08 AM

My batch was a huge hit on the nibbler table before dinner and are all gone also. I lightly toasted my pecans first in the oven. My caramel looked separated so as the pecans were cooling, I tossed them with some granular Splenda, a pinch of salt and more cinnamon. Definitely a keeper. Thanks for developing a low carb treat version of this recipe!

Teresa

Charski · 11-25-2011, 10:03 AM

I didn't get a chance to make this yet but I sure am going to as soon as I get some more nuts! I think pecan halves are what I want to use and don't have any on hand right now.

11-23-2011, 12:52 PM	#1
Speck333 Major LCF Poster! Join Date: Apr 2008 Posts: 1,214 Gallery: Speck333 WOE: Semi-Primal	Sugar Free Pumpkin Spice Candied Nuts Warning: they are addictive! Ingredients 1/4 cup butter, cubed 1/4 cup erythritol* 4-5 drops ez sweets or equivalent sweetener 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 2 cups pecan halves (or walnuts, almonds, etc.) Directions In a large heavy skillet, melt butter. Add erythritol; cook and stir over medium-high heat until erythritol is dissolved. Continue cooking as it foams and froths until mixture turns an amber color, about 2-3 minutes, stirring constantly. Stir in pie spice and vanilla; add pecans. Cook and stir 2-3 minutes longer or until pecans are toasted. Spread onto foil to cool. you might be able to sub xylitol, but the erythritol acts like sugar and goes through the toffee-like stage when cooked with the butter, and really puts a candy coating on the nuts. I wouldn't recommend using only splenda or stevia, etc. pecans.jpg

11-23-2011, 01:27 PM	#2
Charski Gadget Gal Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 13,573 Gallery: Charski Stats: 174 (WW)/145/150 goal 5'5" WOE: ATKINS, or a slight variation thereof Start Date: May 2003	This sounds like I should run right to the kitchen and make it! Did you use granular or powdered E? __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

11-23-2011, 01:32 PM	#4
Charski Gadget Gal Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 13,573 Gallery: Charski Stats: 174 (WW)/145/150 goal 5'5" WOE: ATKINS, or a slight variation thereof Start Date: May 2003	Thanks, Speck, I have a lot of that on hand! Gotta go see what I have for nuts - I KNOW I have some raw cashews and some raw hazelnuts.... __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

11-25-2011, 10:03 AM	#11
Charski Gadget Gal Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 13,573 Gallery: Charski Stats: 174 (WW)/145/150 goal 5'5" WOE: ATKINS, or a slight variation thereof Start Date: May 2003	I didn't get a chance to make this yet but I sure am going to as soon as I get some more nuts! I think pecan halves are what I want to use and don't have any on hand right now. __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

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11-23-2011, 03:59 PM	#5
TBipp Senior LCF Member Join Date: Jun 2011 Location: St. Louis, Missouri Posts: 533 Gallery: TBipp Stats: 142/112/120, 5 ft 2 in WOE: Combined low carb Start Date: 05/23/2011	This sounds great. Do the pecans become toasted enough in the skillet? I love pecans that are toasted and usually toast before adding to most recipes. Teresa

11-23-2011, 07:26 PM	#7
Tilly Major LCF Poster! Join Date: Apr 2011 Location: Rockville, VA Posts: 2,727 Gallery: Tilly Stats: 158/136/130 WOE: started with Atkins, now just low carbs Start Date: January 30,2011	I just know I am going to make these. It is just a matter of when. I think I am low on one ingredient right now, will power. Just made the pumpkin pie cake, so I need to have only one treat around at a time. I may just do like some have suggested, cut it, then bag it up and then toss in the freezer. Thanks for sharing!

11-24-2011, 02:03 PM	#8
wishbone Senior LCF Member Join Date: Dec 2007 Location: Sioux City, Iowa Posts: 994 Gallery: wishbone Stats: 260/158/160 WOE: low carb my weigh	I made these yesterday right after I saw this post.....LOVE THEM. I tend to pick up pecans and walnuts at the Dollar Store...and made the recipe with all pecans. (((I have dentures))) and REALLY appreciate a "softer" nut. They don't get SNEAKY and slip underneath my teeth

11-25-2011, 06:08 AM	#10
TBipp Senior LCF Member Join Date: Jun 2011 Location: St. Louis, Missouri Posts: 533 Gallery: TBipp Stats: 142/112/120, 5 ft 2 in WOE: Combined low carb Start Date: 05/23/2011	My batch was a huge hit on the nibbler table before dinner and are all gone also. I lightly toasted my pecans first in the oven. My caramel looked separated so as the pecans were cooling, I tossed them with some granular Splenda, a pinch of salt and more cinnamon. Definitely a keeper. Thanks for developing a low carb treat version of this recipe! Teresa