Preparation
- Cut a large sheet of foil, and place it on the counter.
- In a small bowl, stir together the erythritol, cinnamon, allspice, and salt. Stir in the water until all of the ingredients are incorporated.
- Add the pecans to a small pan, and cook over medium-high heat, stirring frequently, for 2-3 minutes or until fragrant. Reduce the heat to medium, and add the cinnamon mixture. Stir constantly with a spatula until the pecans are completely coated. Transfer the mixture to the prepared foil. Let the pecans cool completely to room temperature, and ensure the coating has hardened and turned crunchy before breaking apart any clumps.
Notes: I highly recommend chopping the pecan halves! This creates more surface area, so you’ll have a larger cinnamon-coating-to-nut ratio.
This is the granulated-style erythritol that I use. Granulated sugar or brown sugar can be substituted for the granulated-style erythritol.
If you’re a fan of spice like me, then increase the cinnamon to 1 teaspoon and the allspice to ⅜ teaspoon.
The coating will be mostly hardened and crunchy after about 10-15 minutes. However, I’ve found that the texture is the best if you wait at least 2 hours to eat.
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