Description
A soft, sweet candy reminiscent of New Orleans, these creamy pecan pralines are low-carb and rich in flavor, making them a delightful treat.
Ingredients
Scale
- 1 cup pecan halves
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup heavy cream
- 3/4 cup powdered erythritol or powdered sugar substitute
- 1/4 cup brown sugar substitute (or use more erythritol)
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- Optional: 1/4 teaspoon ground cinnamon
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Toast pecans in a dry pan over medium heat for 3–4 minutes. Stir and watch so they do not burn. Remove and set aside.
- In a medium saucepan, add butter, heavy cream, powdered erythritol, and brown sugar substitute.
- Stir on medium heat until the butter melts and the sweetener dissolves.
- Bring to a gentle boil and cook for 6–8 minutes, stirring often. Mixture should thicken.
- Stir in vanilla, salt, and cinnamon if you use it.
- Add pecans and mix to coat them well.
- Use a spoon to drop small mounds onto the prepared sheet. Keep them small for 1 carb each.
- Let the pralines cool at room temperature for 30–45 minutes until they set.
- Once firm, store or serve.
Notes
Store in an airtight container at room temperature for up to 1 week or refrigerate for longer storage. Let them sit at room temperature for 10–15 minutes before serving if refrigerated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 praline
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg