Ingredients

The following ingredients have 3 Servings
  • 3 tablespoons pasteurized liquid egg whites
  • 1 cup granulated Swerve Sweetener or powdered monk fruit sweetener
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1/4 teaspoon ground chipotle chile pepper (or 1/2 teaspoon ground ginger or pumpkin pie spice)
  • 1 teaspoon salt
  • 3 cups raw pecan halves

Instruction

  • Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk egg whites until frothy.
  • Add sweetener, spices, and salt. Whisk the mixture until the ingredients are thoroughly combined.
  • Add the pecans and gently toss to coat with a large spoon or spatula.
  • Once coated, spoon the pecans onto the parchment paper. Spread pecans evenly over the baking sheet.
  • Bake for 30 minutes until pecans are toasted a golden brown.
  • Remove from the oven and allow to cool completely so the Swerve Sweetener hardens.
  • Remove pecans from the baking sheet and break up clusters into individual pieces, if you wish. If you’re not using the candied pecans right away, store in a ziplock baggie or airtight container in the freezer.