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Sugar-Free Spiced Pecans

“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
    5 cups

Ingredients

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

Directions

  • 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.
  • Spread into a 15x10x1-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.
Nutrition Facts
1/4 cup: 161 calories, 16g fat (1g saturated fat), 0 cholesterol, 62mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 2g protein.

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Reviews

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Average Rating:
  • valerieroman
    Dec 18, 2018

    Nice recipe..... I have used this many times but never sugar free. I used erythritol https://www.amazon.com/NOW-Foods-Organic-Erythritol granulated then I blend it in blender till powdery. I add till it tasted good. My nuts did not turn out as brown could it be then needed to be in a bit longer? Thank you. Will be a frequently used one.

  • vbag
    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!

  • RobertaR
    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.

  • ccuelho
    Feb 14, 2010

    No comment left

  • craigsuem
    Jan 2, 2010

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

  • nramsey10
    Dec 5, 2009

    No comment left

  • MargeAZ
    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