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Ok, so this Candied Pecan recipe may be very high in sugar, but it does have almost no sodium! Sometimes it is hard to get the perfect trifecta of low carb, low sugar and loso. (Actually, most of the time!) But if you can't have it all, you can at least have some of it. And this case, at least you are getting some protein and adding almost no sodium to your snack or recipe.
I think these Candied Pecans are so good, I eat them plain as a snack. But I also use them in salads all the time. They lend a sweetness, and go especially well with a beet/fruit/cheese salad. (For the cheese, you can use Goat Cheese or Fresh Mozzarella to keep your sodium down, or skip the cheese altogether.)
They are pretty easy to make, and store really nicely in a ziploc bag or container in the freezer. Pull it out when you need a quick treat, or want to throw them into a salad. They also work well for a nice topping on a pumpkin or butternut squash dish. I think these would also go great on Susie Fishbein's beautiful Acorn Squash with Frosted Cranberries in Kosher By Design. So many possibilities.
In addition to their 8 oz unsalted pecan pieces (which can be used as a based for this recipe), Trader Joe's also has a Candied Pecan product. It is pretty good, and can be a nice substitute in a pinch. It does come in at 95 mg of sodium for a 1/4 cup sodium.
So not worth it in my opinion, unless you are in a rush. It can add almost 100 mg of sodium to a salad, when you can make the Candied Pecans Minus the Salt instead. And have that same serving for 7 mg of sodium.
Candied Pecans
Tried this recipe?Mention @KosherLoSo or tag #KosherLoSo!Ingredients
- 1 Cup Sugar
- 1 Tsp Cinnamon
- 1 Egg White (or 3 Tbsp Kirkland Egg Whites)
- 1 Tbsp Water
- 1 lb Unsalted Pecans
Instructions
- Preheat oven to 250°
- Line cookie sheet with parchment paper
- Whisk together egg whites with water
- Mix together sugar and cinnamon
- Dip pecans into egg white and water mixture until fully covered.
- Combine Pecan mixture with sugar and cinnamon, making sure pecans are full covered.
- Spread pecans on baking sheet, making sure to spread out in a single layer.
- Bake for one hour, stirring every 15 minutes.
- remove from the oven, and let cool completely.
- Store in mason jar or Ziploc bag.