Recipe by Nana Lee
Fast LC snack/treat from Laura Dolson,Your Guide to Low Carb Diets on About.com. "You can start making these yummy spiced pecans when the guests pull into the driveway, and by the time they get into the house it will be filled with delicous smells. Minutes later, the pecans are in a dish, ready to be nibbled on."
Top Review by bmcnichol
These were good but too salty for me. I followed the recipe as written other then I didn't add the cayenne pepper. I ended up adding a bit more splenda but would cut the salt in half if making again.
- 2 cups pecan halves
- 2 tablespoons butter
- 1⁄4 teaspoon cayenne or 1⁄4 teaspoon other hot pepper
- 3 teaspoons Splenda granular (artificial sweetener equal to about 3 t sugar)
- 4 teaspoons cinnamon
- 1⁄2 teaspoon salt
Directions See How It's Made
- Use a large skillet. The pecans should be more or less in one layer. Nonstick works well.
- Melt the butter in the skillet and add the hot pepper.
- If you are using liquid artificial sweetener, add it now.
- Add pecans to skillet and cook over medium heat.
- Stir every 30 seconds.
- After 2 or 3 minutes, stir them pretty much constantly until they just begin to brown.
- Pecans burn quickly, so you do have to keep your eyes on them.
- If the butter starts smoking before this point, kill the heat and call them done.
- Stir in cinnamon, salt, and powdered sweetener if you're using it.
- Remove from pan to bowl (pecans can still burn sitting in the hot pan).
- When they are cool enough to taste, adjust seasonings if you want more salt or sweetener.
- Carbohydrate Information:.
- 1/4 cup of pecans have 1 gram of effective carbohydrate plus 3 grams of fiber.