- 7 oz whole pecans
- 4 Tbsp unsalted butter, divided
- 4 Tbsp heavy cream
- 1/3 cup brown granulated erythritol-based sweetener
- 1/4 tsp baking soda
- 1/2 tsp pure vanilla extract
- sea salt
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Spread the pecans on a rimmed baking sheet then bake, shaking the pan a few times during cooking, until lightly browned and toasty fragrant, about 10 minutes. Set aside.
- In a medium saucepan over medium heat, combine the butter with the cream, sweetener, and baking soda. Stir until the sweetener is dissolved, 3 to 4 minutes. Stir in the vanilla and cook, stirring often, until the caramel is deep golden brown, 8 to 10 minutes. Immediately remove from the heat, add the 1/4 teaspoon salt, and fold in the toasted pecans. Drop 2 to 3 tablespoons of the mixture into each of the paper liners. Refrigerate until firm, about 45 minutes. Store in an airtight container at room temperature for 3 days.
Not a fan of this one. Followed the recipe to a T and it has a burnt taste to it. I even stirred the caramel mixture constantly as not to burn the caramel. I tasted the toasted pecans before adding them to the caramel so I know the pecans weren’t burnt . Unfortunately this ended up being a waste of ingredients for me. Maybe you should share some helpful hints when working with caramel – I am open to the tips on this one. On a brighter note, I LOVE your recipe for Keto Chocolate-Dipped Wafer Cookies. those turn out perfect every time.
Thanks for your feedback, Mary. Since others have had success with this recipe, it may be that you cooked the caramel just a little too long. It doesn’t take long to go from that dark caramel flavor to a slightly burnt flavor. We suggest you try cooking the caramel to a medium brown instead of a dark brown.
I love this and use it often! I had some blueberries that I wanted to use and used the basic praline mixture but added fresh blueberries to it. I also used coconut oil instead of butter because I wanted to have more coconut oil in our diet. AND I topped it with roasted walnuts. Delicious!!
Excellent and so easy! Substituted coconut cream for heavy cream worked just fine. Next time I’ll try the heavy cream, just didn’t have any on hand!
Awesome easy recipe! I make this and keep in a container in the refrigerator. I grab a cup when I want something sweet and savory.
when sweet cravings hits you, just perfekt
These are really good!
Thank you, Mike! We’re thrilled you enjoy them!
Can’t eat erythritol, any suggested substitution??
Yes, you can substitute your favorite keto-friendly sweetener!
I have made these, they are delicious!
I’ve added a piece of Dark UNSWEETENED Chocolate that kicks this off Spectacularly!!!
You can also CAREFULLY toast the pecans first for added flavor.
Fantastic recommendations, Erric! We’ll try them for sure!