These paleo and keto candied pecans are extra crisp and totally addictive! Easy peasy to whip up for the ultimate low carb snack.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Lightly toast sesame seeds over medium/low heat for 4 to 6 minutes. Watch out they do not burn, or they'll taste bitter! You know they're ready when they're lightly golden, and you press one between your fingertips and it turns to powder. Set aside to cool.
Preheat oven to 250°F/120°C. Line a rimmed baking tray with parchment paper, set aside.
Add sesame seeds, sweetener and molasses (optional) to a food processor and pulse a couple times until roughly powdered and mixed thoroughly.
Mix sesame sugar and cinnamon in a medium bowl. Set aside.
Beat egg white with an electric mixer until soft peaks form. Toss pecans onto the sesame and cinnamon sugar and fold in the egg white.
Spread pecans onto prepared baking tray in a single layer and sprinkle generously with flakey sea salt. Bake for 35-45 minutes, checking every 15 minutes or so and tossing them about a bit. Allow to cool completely, as they'll continue to crisp up while cooling. Please note that erythritol can take a few hours to crisp up and xylitol up to a day (yup, for real!)
Store in an airtight container for a couple weeks.
My favorite current sweetener for these low carb candied pecans is allulose (because no aftertaste whatsoever). But, similar to xylitol (non-corn though to avoid tummy troubles!), it can take up to a day too crisp up properly.
Otherwise Lakanto's golden erythritol is a great choice too. It's lovely maple flavor complements the pecans beautifully, and it crisps up nicely within a couple hours. And do note that your candied pecans will come out opaque.
And if paleo (or not restricted by sugar), coconut sugar is your best bet here. So you’ve got options.
And if using xylitol, make sure to be careful if you have a pup (or kitty) around the house, as it’s highly toxic to the little guys!