Oven Baked Maple Vanilla Pecans

• Servings: 4
• Difficulty: Easy
• Print

When your looking for a low carbohydrate snack, toasted nuts are fantastic and pecans are great at around 4.9g/100g of Carbohydrate. These warm maple pecans are sweet and filling but I need to warn you it’s really hard to stop at one. These Maple Pecans are so delicious warm and straight out of the oven but if you don’t get through them all they can be eaten the next day. Perfect for sharing with the family in front of a movie these are a great alternative to popcorn or other high carb snacks. These are best eaten within 2 days of making if they last that long. 

Before you start to enjoy your snack, a good idea is to put a portion of these nuts in a small bowl so you can keep track of how many you have eaten. Trust me when I say this as you will very realise how quickly they are disappearing from your bowl. So you know how much you are consuming let me show you what 80g of pecans looks like. Usually around 30 large half pecans which is around 4.8g of Carbohydrate. Enjoy!!!

Credit: foodfactsforhealthyeating.com

Ingredients

• 300g pecan halves
• 1 medium egg white
• 2 tbsp no sugar maple syrup
• 1 tsp Vanilla Bean Paste or seeds from one vanilla bean
• 1 tsp Natvia no sugar sweetener

 

1. Preheat an over to 160c and line a baking sheet with non stick baking paper.  
2. Beat the egg white in a bowl until it becomes a little frothy. Add the other ingredients keeping the nuts aside and stir till evenly mixed. 
3. Add the pecans to the egg white mix and mix well. Spread the nuts and the egg whites over the lined tray in one layer as you need them to roast and the egg white to dry out.    
4. Bake for 15 minutes and remove from oven. Use an egg flip to gently turn the nuts over to allow the second side to bake and dry. Place back in the oven for another 5 to 10 minutes. 
5. Remove the nuts from the oven when they are roasted and the coating is dried. 

Enjoy!!!

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