These 3 Ingredient Stovetop Glazed Pecans are simple to make, sugar-free, and delicious to munch on. They add flavor and texture to salads, ice cream, desserts, and more.
3 Ingredient Stovetop Glazed Pecans – Sugar-Free, Low Carb, Keto, Gluten-Free, Grain-Free, THM S
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 Glazed Pecans
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 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 glazed pecans check out my recipe for Butter Pecan Cheesecake Bars.
- 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.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.