You can use any nut you prefer, but I really like Pecans for this treat! Make these with our without the hot spices depending on your mood and your personal tastes.
NOTES:
*It's very important to use an erythritol based sweetener here, do not use an allulose based sweetener or your nuts will be chewy, not crunchy.
* I use butter in this recipe and think it bring the most rich flavor and mouth feel. However, if you need to cut out dairy, you can sub water in here.
Ingredients:
1 1/2 C. Keto Sweetener (I prefer Lakanto Classic)
1/4 C. unsalted butter OR 1/4 C. water *see notes
1 tsp. vanilla
1 Tbsp. Cinnamon
4 C. Pecan halves
Pinch of fine grain salt
* Optional - 1/2 - 3/4 tsp. Chipotle powder
* Optional - 1/8-1/4 tsp. ground Cayenne pepper (if you really want that kick!)
Method:
Prepare a large flat baking sheet with a piece of parchment paper, set aside.
In a large cast iron skillet (or other heavy skillet) melt butter and sweetener (or water and sweetener) over Med-low to Medium heat, the mixture should be hot and lightly bubbling. Once sweetener is melted, stir in cinnamon, spices (if using), and salt. Add in the pecans and vanilla, stirring well to coat. Heat, stirring constantly for about 5-10 minutes. This will depend on the type of pan and your heat level. You want to watch this carefully, as you are toasting the pecans, but don't want them to burn. The cinnamon will make it very dark, so don't think that is "burnt". Carefully spoon out a nut and let it COOL, test for taste preference and adjust seasonings if desired.
Once mixture is ready, pour it all out onto the parchment paper. Spread around to separate. I prefer to allow the liquids to separate from the nuts, the nuts are already coated nicely and the excess sweetness can be a bit too much. Allow them to cool completely.
Break up nut chunks and store in sealed container. I throw away the hardened candy like pooled excess liquid, but you can eat it if you'd like. :)