This make such a great topping on so many things, and they are SO simple!
Low Carb Toasted Pecans (I’m sure you could do this with most varieties of nuts)
- 1 Tbsp butter
- 1 Tbsp sugar-free syrup (I’ve used both vanilla and caramel to good effect)
- 1/2 cup – 1 cup chopped pecans
Melt the butter over medium heat in a small pan. Add syrup and mix together. Add pecans (I don’t really measure – just enough to cover about 3/4 of the pan surface) and stir frequently for 5-7 minutes, until they start to smell toasted. If any of them start to turn dark, remove immediately. Although even if they’re lightly burnt, they’ll taste pretty delicious. Or so I’d guess – I’ve certainly never overtoasted mine. As if!
If you can manage not to devour them all right away (and you shouldn’t, b/c there ARE carbs in pecans!), once they’ve cooled, put them in a zipper baggie or other airtight container and store in the fridge.
These are particularly awesome over my Banana Nut Flax “Muffins” or lightly sweetened ricotta.