Allulose-Sweetened Candied Pecans
Crisp cinnamon pecans coated with egg white and allulose and dried in a low oven. They keep for two weeks and make a good holiday gift. About 12 g of carbohydrate per ¼ cup.
One serving
One serving is ¼ cup, about 1¼ oz (makes 2 cups). Prep 10 min · Cook 45 min · Rest or chill 1 h.
Steps
Heat the oven to 250°F (120°C) and let it preheat for 15 minutes. Line a rimmed sheet pan with parchment. If your pan is dark, set it inside a second pan.
In a large glass bowl, whisk the egg white, water and vanilla extract until frothy, about 30 seconds.
Add the pecan halves and toss until every one is wet. Tip them into a sieve set over the bowl and let the extra egg white drip off for 5 minutes.
Return the pecans to a clean, dry bowl, sprinkle with the mixed allulose, cinnamon and salt, and toss until evenly coated.
Spread the pecans on the pan in a single layer, flat side down, with a silicone spatula.
AI-generated illustrative image. Bake for 45 minutes in all, stirring every 15 minutes, until the coating looks dry and matte. If any still look wet or shiny, bake 10 minutes more.
Let them cool completely on the pan, uncovered, at least 1 hour; allulose coatings keep crisping for several hours. Jar them only when fully crisp.
On the plate
A dessert or snack, not part of the plate. A quarter cup adds about 12 g of carbohydrate.
Nutrition
| Nutrient | Per serving (1/8 of recipe) |
|---|---|
| Calories (kcal) | 194 |
| Total carbohydrate | 12 g |
| Dietary fiber | 3 g |
| Total sugars | 1 g |
| Protein | 3 g |
| Total fat | 20 g |
| Saturated fat | 2 g |
| Sodium | 80 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| pecan halves Pecans | 220 g | 30.6 g | “Nuts, pecans”, USDA SR Legacy, FDC ID 170182 |
| egg white Egg white, raw | 33 g | <1 g | “Egg, white, raw, fresh”, USDA SR Legacy, FDC ID 172183 |
| water Water | 5 g | 0.0 g | “Beverages, water, tap, drinking”, USDA SR Legacy, FDC ID 173647 |
| allulose Allulose, granulated | 64 g | 64.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| cinnamon Cinnamon, ground | 4 g | 3.2 g | “Spices, cinnamon, ground”, USDA SR Legacy, FDC ID 171320 |
| salt Salt | 2 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| vanilla extract Vanilla extract | 2 g | <1 g | “Vanilla extract”, USDA SR Legacy, FDC ID 173471 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: water (); cinnamon (); salt (); vanilla extract ().
Calculation engine v1.3.0.
Swaps and variations
- Walnuts
- Use the same weight of walnut halves; the baking time stays the same.
- Spiced
- Add ⅛ tsp cayenne to the cinnamon mixture.
Storage
Airtight at room temperature up to 2 weeks; don’t refrigerate. Allulose attracts moisture, so keep the jar closed on humid days. If they turn tacky, spread them on a lined pan, return them to a 250°F (120°C) oven for about 10 minutes and cool again. A glass jar of them makes a good holiday gift.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- Allulose coatings stay a little tacky longer than sugar ones; they crisp as they cool, sometimes over several hours.
- Bake until the coating looks dry and matte, not wet.
- Humid weather slows the crisping: keep them airtight.
Tested recipes we compared
- Spiced Nuts · America's Test Kitchen. Egg-white coating drained for 5 minutes, baked until dry and crisp; rated by 150 readers
- Cinnamon Spiced Pecans · Taste of Home. Test-kitchen ratio; crisp as they cool, 2 weeks airtight at room temperature
- Keto Candied Pecans · Gnom-Gnom. Allulose at 250°F for 35 to 45 minutes; can take up to a day to crisp
How the ingredients behave
- Baking tips for allulose sweeteners · Splenda. Allulose attracts moisture and browns faster than sugar
Food safety
- Shell eggs from farm to table · USDA FSIS. An egg-white coating baked until dry is safe, like a dry meringue
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/allulose-sweetened-candied-pecans. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about allulose-sweetened candied pecans.
Can you make candied pecans without table sugar?
Yes. Egg white makes the allulose and cinnamon stick, and a low oven dries them into a crisp coating.
Why are my candied pecans sticky?
Allulose attracts moisture and crisps slowly. Drain off the extra egg white, bake until the coating looks dry, and let them cool uncovered for at least an hour, longer on humid days. If they’re still tacky, give them 10 more minutes in the oven.
How many carbohydrates are in a quarter cup?
About 12 g, 8 g of it from allulose and about 1 g of natural sugars.
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