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RECIPE: Carmelized Pecans
2 T butter
2 handfuls of pecans
1/4 C heavy cream
2-3 packets Splenda
2-3 T sugar free praline or pancake syrup
Melt the butter in a pan.
Add pecans, splenda, and syrup. Let it start bubbling a bit and then add heavy cream. Make sure the flame isn’t too high or it’ll burn and curddle. Let it continue bubbling a little until it starts to thicken.
You’ll end up with a sort of creamy/carmel type of sauce over the pecans. It’s delish! If you use sweet butter (that’s what I use) then make sure you add a pinch of salt. Right before serving, sprinkle a little nutmeg over the top. Freshly grated is best but use what you have handy.
Variation: Toast a handful of shredded, unsweetened coconut in a little butter then follow the recipe above. Personally, this is my favorite. I love coconut!