There’s a reason the classics are the classics, and these candied pecans are proof. Spiced up with a touch of cinnamon and flakey sea salt, the pecans shine through and through.
Preheat oven to 250°F/120°C. Line a rimmed baking tray with parchment paper.
Mix Swerve, molasses (optional) and cinnamon in a large bowl until mixed thoroughly. 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 10-15 minutes and tossing them about a bit. Allow to cool completely, as they'll continue to crisp up while cooling.
Store in an airtight container for up to a week.
*Feel free to sub in the sweetener with something such as Sukrin Gold for that brown sugar kick. Though must say, we’re rather fond of sticking to the more natural route with blackstrap molasses. It adds 0.5g of carbs per serving (it's packed with nutrients), and a whole load of punch. But it’s totally optional, and you can just use your regular sweetener.