These 3 Ingredient Stovetop Glazed Pecans are simple to make, sugar-free, and delicious to munch on. Keto glazed pecans add flavor and texture to salads, ice cream, desserts, and more. This easy recipe is low carb, keto, gluten-free, grain-free, dairy-free, sugar-free, and Trim Healthy Mama friendly.
With only 3 ingredients these are very simple to make. My goal is to always have a jar waiting. My favorite summer salad is spinach, berries, glazed nuts, feta cheese, and a balsamic vinaigrette. Since baby spinach comes washed and ready to be used it is quick and easy to make for lunch or a picnic. For dinner, I’ll add grilled chicken.
How to Make Glazed Pecans
Cook the butter and sweetener until they are melted. Add the pecans and cook them in the sweet glaze as they toast. Transfer to a waxed paper-lined baking sheet and stir occasionally as they cool. That’s it!
Want to bake your pecans? Try this Spicy Baked Pecans recipe!
Ingredients in Keto Glazed Pecans
butter
pecan halves
Can I use another type of nut?
Yes. This method will work to glaze any type of nut!
How about other flavors?
I like to add a little cinnamon and vanilla when I glaze almonds. Maple extract is a nice flavor addition or you can add a drop of molasses to give these a brown sugar flavor. A drop or two of molasses adds a very negligible amount of carbs and a great flavor.
How to Store Keto Glazed Pecans
These are fine at room temperature for at least a month or two. Just keep them in an airtight jar or plastic container. For longer storage refrigerate.
These obviously don’t have high fructose corn syrup. I recycled an all fruit jelly jar for an occasion like this. I love mason jars and other glass jars of unique shapes or sizes. I have quite a collection in my pantry and basement and they come in handy rather often. I love making individual desserts in little mason jars. They are easy to serve and portable to bring places. Just pop on the lid and you are ready to go.
For an excellent way to use these keto glazed pecans check out my recipe for Butter Pecan Cheesecake Bars.
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Ingredients
- 1 tbsp butter
- 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1 cup pecan halves
Instructions
- Add the butter and sweetener to a medium saucepan. Heat on medium until melted. Add the pecans and cook for about 5-8 minutes until the syrup begins turning brown and the pecans smell toasted. Remove from the heat. Stir every 5 minutes as they cool. The syrup will continue to thicken. Once they are well coated and room temperature transfer to a waxed paper lined baking sheet. Refrigerate until the coating is hard.
Notes
Nutrition
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Abby says
This is lovely on nuts. Have you tried it on popcorn?
Taryn says
Yup! I did a salted caramel version: https://joyfilledeats.com/salted-caramel-popcorn/
Trixie J Ferguson says
These are DIVINE and quite addicting! Thank you for this simple and delicious recipe. I accidentally cooked my first batch just a smidge too long but it only added another layer of flavor and depth to the finished product. I loved them so much, I made another batch immediately because I knew that one batch wasn’t even going to make it until bedtime. I’ve shared it on my facebook page and told all my friend that they simply MUST try this. I added just a splash of maple extract and it was wonderful.
Sarah says
I made these as the recipe said (ok, so I also added a drop or two of rum extract to experiment), and they’re so so delicious. Question….after they cool are they supposed to be less sticky? Mine stuck to each other like glue even after cooling and sitting out for a couple of hours.
Taryn says
Yes. You can refrigerate them to help. If it’s warm in your house it takes longer for them to harden.
Abbie says
Can I use roasted/salted pecans in this recipe? I just received a gallon tub of them for Christmas and I wondered if the salty/sweet thing would work?
Taryn says
Yup!
Xuanha Nguyen says
Great recipe! I had walnuts I wanted to use up and they worked great!
Holly Vollenhals says
How much is a serving?
Taryn says
1/4 cup
Jo says
These are amazing and addictive. I burnt my fingers multiple times trying to eat them before they cooled.
Lisa says
Hi Taryn! Thank you for this and all the yummy recipes you share! I am a THMer and just started a new blog where I talk about that and other things. I am by no means a recipe creator, but am thankful for all of you who give us yummy options! Wanted to drop by and let you know I linked to this recipe and to your Peanut Butter Balls on a blog post where I share healthy NYE foods.
Joyce says
Hi, I’m new to your site and love it! Some of the recipes I’ve clicked on this week are blank and only show a video of another recipe and comments. For instance – I’m on the Glazed Pecan page now. Thanks for looking into this as I would love to see all the recipes. Blessings!
Taryn says
Hi Joyce, everything looks fine on my end. May I ask which browser you are using so I can check into this further?
Sharon says
These are so good! I keep these in the fridge for my husband’s lunches too! He always lets me know when he thinks he is going to run out! 😀
Allison Z says
These look so delicious! I’m trying them tonight issuing coconut oil instead of butter (dairy free here). I’ll let you know how they turn out.
Have you tried adding cinnamon to these? That might be my next experiment!
Taryn says
Not these ones but I add cinnamon to my glazed almonds. Add it after you remove the mixture from the heat.
Connie says
Is this am THM-S or E? Sorry really new.
Taryn says
Nuts are an S