Paleo Candied Pecans (Edit recipe)

I love candied nuts at Christmas time, and pecans are my favorite. I wanted to make a paleo version that wasn't as sugary sweet as a typical candied nut. These make great gifts, just put them in a cute jar with a bow on top or tie a ribbon around them. My mom doesn't like pecans, and she couldn't stop eating them.

10 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	309
Fat:	20 g
Carbohydrates:	34 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	320 mg
Fiber:	3 g
Sugars:	24 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 8

Ingredients

1 lb Pecans, raw
1 cup Coconut Palm Sugar
1 tsp Ground Cinnamon
1 tsp Sea Salt
1 whole Egg Whites

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 250 degrees.
In a small bowl, mix the coconut sugar, cinnamon, and sea salt.
In a medium bowl, whisk the egg white and vanilla extract until it is frothy.
Toss the pecans in the frothy egg white mixture and stir until the pecans are completely coated.
Add the coconut sugar mixture and continue stirring until the pecans are evenly coated.
Spread the pecans on a parchment-lined baking sheet in a single layer. Depending on the size of your sheet pan, you may need to use two.
Bake in the oven for 1 hour. The sugar on the pecans should be crunchy when you pull them out of the oven.
Let the pecans cool before removing them from the sheet pan. Store in an airtight container for up to a month.