These paleo and keto candied pecans are extra crunchy, deliciously sweet and salty, and totally addictive! Whip them up easily 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.
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.
*Please see post on deets on sweeteners, but using something like Lakanto Golden with it's lovely maple hues is ideal (and you can totally skip the molasses!).