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Sugar-Free Spiced Pecans Recipe
Sugar-Free Spiced Pecans Recipe photo by Taste of Home

Sugar-Free Spiced Pecans Recipe

Publisher Photo
“My mother makes these and they’re fantastic," writes Audrey Stewart of Forest Hill, Maryland. "If you arrive at her house late, there might not be any left!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 20 servings

Ingredients

  • 1 egg white
  • 1 pound pecan halves
  • Sugar substitute equivalent to 1/2 cup sugar
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Nutritional Facts

1/4 cup equals 161 calories, 16 g fat (1 g saturated fat), 0 cholesterol, 62 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. In a large bowl, beat egg white until frothy. Add pecans; stir gently to coat. Combine the sugar substitute, cinnamon and salt; add to nut mixture and stir gently to coat.
  2. Spread into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 325° for 20 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container. Yield: 5 cups.
Originally published as Spiced Pecans in Healthy Cooking June/July 2008, p59

Nutritional Facts

1/4 cup equals 161 calories, 16 g fat (1 g saturated fat), 0 cholesterol, 62 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Sugar-Free Spiced Pecans

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Apr. 21, 2014

I could not believe these tasted as great as they did. When you hear the words "sugar substitute," most people cringe. Believe it or not, these pecans were so tasty, without all the fat!

MY REVIEW
Reviewed Jan. 23, 2012

I have made this before but never used a sugar substitute so I will have to try that. They are so good to eat plain or put in salads. One year I gave as a little extra Christmas gift.

MY REVIEW
Reviewed Feb. 14, 2010

Delicious! I added the suggested cardamon and used Cinnamon Plus from Pampered Chef. Yummy!!

MY REVIEW
Reviewed Jan. 2, 2010

I added some cardamom to this recipe. I don't remember how much, but it was excellent and a nice addition.

MY REVIEW
Reviewed Dec. 4, 2008

I have a similar recipe, but use water instead of the egg white, and don't use any salt. I bake on a foil lined cookie sheet

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