Keto Pecan Brittles
Easy to make pecan brittle recipe made with 4 simple ingredients. Sweet, salty, and buttery treat that's very simple and keto-friendly
Prep Time10 minutes mins
Cook Time10 minutes mins
1 hour hr
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
- 1 1/4 Cup Raw Pecans or toasted
- 1/2 Cup Granulated Erythritol swerve
- 1/4 Cup Butter Salted
- 1 Tsp Vanilla Extract
Line a baking sheet with parchment paper and set aside.
In a saucepan, melt the butter over medium heat. Once the butter has melted, gradually stir in the granulated erythritol. Cook for 8-10 minutes stirring occasionally. We recommend using a candy thermometer to check the temperature until it reaches 310F to prevent it from burning.
Remove from heat and stir in the vanilla and pecans. Transfer the mixture to the baking sheet and use a rubber spatula to spread the mixture in an even layer
Let cool at room temperature and then transfer to the refrigerator for 1 hour before cutting into pieces and serving.
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- If you have any leftover pecan brittle that you would like to store, place them in a container at room temperature on your kitchen counter for up to one week.
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- You may store them in a container in the fridge for up to 3 months.
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- Freezing is an option, but they don't fare too well after they are frozen. They may stick together and also end up chewy. But they can be frozen for up to 6 months.
- This recipe is retested and re-written from the original post 1/2/2024
Calories: 106kcal | Carbohydrates: 1g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 42mg | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.3mg