These quick candied pecans make a great salad topper, chicken salad addition or quick snack! For the mamas that get tired of eating so much or so often, these are good because the serving size is small.

I make these in big batches and keep in a jar or Tupperware on the counter. My family and I eat them pretty much whenever we see them. Even my one-and-a-half year-old loves them. I find them to be particularly great when I’m still cooking but a little hungry and need something to get me through.

To make it Keto or Paleo, switch out the brown sugar for coconut sugar.
Make a big batch to keep on hand!

And if you missed it, we gave a quick recipe in our post on how to navigate the table on the 4th of July. Click here to view it.

Calories: 232
Fat: 23g
Carbs: 6g
Fiber: 3g
Protein: 3g

Servings: 4 (¼ c each)
Cook Time: 10

2 Tbsp Butter
1 c Pecan Halves
2 t Dark Brown Sugar
⅛ t Salt

Medium Skillet

Heat skillet on med-low heat. When hot, add all ingredients and stir. If the butter sizzles, reduce the heat.
Toast 6-8 mins, stirring every minute.
Turn off the heat and sprinkle salt. Transfer all contents, drippings included, to a bowl to cool.

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  1. Pingback: What Can I Eat With Gestational Diabetes - Fast Food Series - Starbucks - The Gestational Diabetic

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