For the past couple of years, I've been making my own homemade candied pecans. They are great with so many dishes - on top of salads, sprinkled on greek yogurt and berries, on your oatmeal, a staple in homemade trail mix....it's all delicious!
2 cups of raw pecans (unsalted)
1/4 cup splenda brown sugar blend
3-4 tbsp saigon (or regular) cinnamon
2 tbsp egg whites
2) Line a cookie sheet with parchment paper.
3) Toss pecans in egg whites until most are coated.
4) Put brown sugar and cinnamon in a large ziploc bag and add pecans.
5) Shake bag until nuts are well coated in mixture.
6) Put on cookie sheet on a single row.
7) Bake in oven for approximately 45 minutes, keeping an eye on them so they don't burn (you'll need to turn them at least once).
8) Remove from oven and try to not eat them all at once!
Don't have an hour to make pecans and only need a smaler batch? Instead, half the recipe above and rather than using the oven, pre-heat a frying pan to med/med-high. Put in a tablespoon of butter (not margarine...real butter - 1 tbsp over a whole cup of nuts won't add much to the caloric content and will make the coating taste amazing!) Melt the butter and complete steps 3-5 from above. Put pecans in frying pan and stir every 4 or 5 minutes until the coating 'candies' and is shiny and no longer granular. Let cool and they are ready to go!
**Although these pecans contain healthy fats and are a great swap out for the typical candied nuts you buy in the store, don't forget that they pack a whopping calorie punch! My recommendation? When you make them, pre-portion them off into 1/2-1oz sized bags for portion controlled snacking (1oz = 20 pecan halves)
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