Pecans are incredible – and when given a little bit o’ sweet-sweet – they’re even better. Unfortunately, glazed pecans are typically made with corn syrup and brown sugar – which are on the low-carb and keto ‘banned’ list. Thus, I had to find an alternative.
Fortunately, we can make fantastic glazed pecans rather easily. These glazed pecans are not sticky our tacky to the touch, which makes them great when eaten as a snack, as the crunch in salads, toppings on desserts, or even as little gifts! I even use them as a perfect hiking food – compact and calorically dense.
One issue I did find when making the recipe was how different the various types of sweeteners behave. The erythitrol baked pretty well and didn’t incur any graininess (something that surprised me). However, allulose tended to require a higher temperature when roasting, otherwise the pecans would remain a bit sticky.
How do you fix sticky pecans?
This typically occurs when the sweetener does not achieve it’s optimal temperature for surpassing caramelization. The big issue here is the shear number of varieties of low-carb sweeteners. To fix the this, you can bake the pecans at a higher temperature. Start at 250F / 121C and increase the temperature by 25 degrees F for 10-15 minutes at a time – keeping a very observant eye as the bake, making sure they don’t burn. Trust me – I baked one batch at 350F (the standard temperature to trigger the Maillard Reaction) and they got burnt as black as my soul.
From what I tested, erythitrol browned better at lower temperatures (250 F /121 C) than did a sweetener like allulose. However, I’m not a scientist, so don’t take my word for it – it’s only anecdotal.
Are pecans okay to eat on a low-carb diet?
Yes! A serving of pecans is mostly fat – a serving (1 oz / 28g) is 20g fat, 3g protein, and 4g of carbs (of which 3g are fiber). They 100% fit within a low-carb and keto diet!