Candied Nuts - How to Make Low Carb Candied Nuts

Ooooh, I am so excited to share this family favorite Low Carb Candied Nuts recipe with you!

They just taste like Christmas morning and each year I honestly wonder why these are reserved just for holidays.

This recipe will work with your favorite nuts but I have listed pecans in the recipe because they're our favorite. They taste like cookies!

When baked with cinnamon, sweetener and salt they'll hit a lot of places on your tongue and make a fantastic, satisfying snack or a great gift for your low carb friends.

Jump to:

• 🥘Candied Nuts Ingredients:
• 👨‍🍳How to make the Sugar Free Candied Nuts:
• 📋Tips & FAQ's:
• 📖 Recipe
• Comments

🥘Candied Nuts Ingredients:

• 1 egg white

Reserved the yolk for another purpose.

You can add a splash of vanilla to the egg white if you want to boost the Christmasy flavor even further.

• 1 tablespoon water

Don't skip the water or the egg white will be thick on the finished product.

• 1 pound pecan halves - or nuts of your choice.

• ¾ cup allulose

You can use any sweetener that you like but allulose is our favorite because of the taste and it's promising research results concerning weight loss.

• ¾ teaspoon salt

The salt balances out the sweetness and brings out the cinnamon. Don't skip this ingredient.

• 1 tablespoon ground cinnamon

Cinnamon is always "to taste" in our recipes.

👨‍🍳How to make the Sugar Free Candied Nuts:

1.) Preheat oven to 250F° (120C°). Line a baking sheet with parchment paper.

The idea is to bake the candied nuts low and slow so that all of the cinnamon and sweetener sticks to the surface.

2.) In a medium mixing bowl, whip together the egg white and water until frothy.

In a separate bowl, mix together allulose, salt, and cinnamon.

3.) Add nuts to the egg whites, stir to coat the nuts evenly.

4.) Remove the nuts, and toss them in the sugar mixture until coated. You can do this shake and bake style in a zipper bag if you like. Spread the nuts out on the prepared baking sheet.

Parchment paper is a must have when you do a lot of baking. It makes cleanup a snap.

5.) Bake at 250 degrees F (120 degrees C) for 1 hour. Stir/flip every 15 minutes to keep them baking evenly.

6.) Once cooled, serve and store the leftovers in an airtight container for up to 2 weeks.

📋Tips & FAQ's:

Can I make the Low Carb Candied Nuts ahead of time?

Yes, they last for up to two weeks in an airtight container. Refrigerate or freeze for up to two months if you'll be keeping them longer than that.

This snack is really easy to "over eat". It's a good idea to portion them out if you are actively trying to lose weight and keeping tabs on your macros.

Can I use the Candied Nuts in any other recipes?

Yesssss! The nuts are a perfect snack alone but go great with tons of other low carb foods.

• Put them on your holiday charcuterie board.
• Incorporate them into the Healthy Petty Aunt Apple Cream Pie.
• Top the Keto Carrot Cake with them.
• Crush them and top the Chia Pecan Pie Pudding
• Add them to Keto Carrot Cake Banana Bread
• Add them to Cobb Salad to incorporate an "eclectic" surprise. (They are amazing when paired with tangy bleu cheese dressing on a salad).

I think that's it for the Low Carb Candied Nuts!

I hope you love this super simple recipe! Not only are they a fantastic snack and a welcomed gift, this recipe will save you $$ if you typically buy low carb snacks.

As always, please leave any questions or comments below.

Merry Christmas!!!!

Brenna

Readers checked out these low carb recipes next:

The low carb candied nuts recipe is below!

📖 Recipe

The nutritional information for the Low Carb Candied Nuts is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.