Description
This simple recipe for candied pecans with pumpkin spice makes a healthy snack or crunchy topping for Turmeric Oatmeal or Pumpkin Custard. Best of all, there’s no added sugar!
Ingredients
8 ounces raw pecan halves
1 large egg white (at room temperature)
3/4 tsp TEAkiHut Organic Pure Monk Fruit Powder
1/2 teaspoon pure vanilla extract
3 pinches of flaky finishing sea salt such as Maldon or Fleur de Sel
3/4 teaspoon Ceylon cinnamon
3/4 teaspoon ground ginger
Scant 1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Instructions
1. Preheat the oven to 275°F. Line a rimmed baking sheet with parchment paper and lightly spray with avocado oil (or use a non-stick silicone baking mat).
2. Whisk the egg white in a medium bowl until foamy.
3. Add the monk fruit powder, vanilla extract, salt, and spices, and whisk until well incorporated. Gently fold the pecan halves into the wet ingredients until the nuts are evenly coated.
4. Spread the pecans in a single layer and evenly distribute them so they don’t form any clumps.
5. Bake for 12-15 minutes or until the coating is set and has formed a slight crust. Stir once halfway through for even baking and to prevent burning. NOTE: Because monk fruit powder lacks the crystalline structure of sugar, the crust will not be as hard or as crunchy as a traditional candied pecan recipe.
6. Remove the pecans from the oven and let cool completely on the baking sheet (about 30 minutes).
7. Enjoy immediately or store them in a glass jar for 1-2 weeks.
Notes
If using pre-mixed pumpkin spice seasoning is easier for you, use 2 teaspoons in place of the cinnamon, ginger, nutmeg, and cloves.
