I love pecans.
Raw, roasted, salted, unsalted, whole or chopped- they are delicious.
The winner in my book will always be candied pecans. Seriously, they are so delicious.
I like them as a snack, as dessert, on fruit, on salads, for breakfast, lunch, or dinner. I have an extra space in my stomach for them.. I think.
The sad problem with candied pecans is that they are typically loaded with sugars and additives when you buy them pre-made. I decided this fall season that I would come up with an entirely guilt free version of this favorite of mine.
It’s simple: pecans, egg whites, stevia, vanilla, and cinnamon (if you please).
Guilt Free Candied Pecans
2 cups pecan halves (this time I used raw, unsalted)
2 egg whites
1 tsp vanilla
1/8 tsp Stevia (I use Trader Joe’s brand- two measuring scoops)
dash of cinnamon
Whip egg whites and vanilla until peak forms. Fold in pecans, stevia, and cinnamon. Heat stovetop skillet to medium and add pecans. Stir frequently. The egg whites should form a crystalized layer as the pecans dehydrate. Continue cooking until pecans reach your desire level of crunch. (I like mine extra crunchy, so I cooked mine on the stovetop for approximately 15 minutes).
You can also cook your pecans in the oven at 400 degrees for 80 minutes, but you must remember to stir frequently.
The important note about this recipe is that you use 1 egg white per 1 cup of pecans. Everything else is technically up to your personal taste.