Diabetic Sugar and Spice Pecans Crock Pot
Transform your holiday snacking with these irresistible Diabetic Sugar and Spice Pecans made effortlessly in a crock pot! Perfectly suited for those looking to cut back on sugar without sacrificing flavor, this recipe combines crunchy pecan halves with a heavenly blend of cinnamon, nutmeg, and ground ginger, all lightly sweetened with a diabetic-friendly sugar substitute. The frothy egg white coating ensures the spice mix clings to every nut, while melted butter and the slow-cooking process result in a perfectly crisp, candy-like glaze. Ready in just over two hours with minimal effort, these pecans are ideal for gifting, party nibbles, or a guilt-free treat. Plus, they're an easily stored make-ahead snack for any festive occasion—delicious, healthy, and hassle-free!
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Recipe Information
Ingredients
- 16 ounces Pecan halves
- 2 units Egg whites
- 1 teaspoon Vanilla extract
- 1 cup Sugar substitute (granulated, like erythritol or monk fruit sweetener)
- 2 teaspoons Cinnamon
- 0.5 teaspoons Nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 2 tablespoons Butter (unsalted, melted)
- 2 tablespoons Water
Instructions
Spray the inside of your crock pot with nonstick cooking spray to prevent sticking or line it with a slow-cooker liner.
Place the pecan halves in a large mixing bowl.
In a separate medium bowl, whisk the egg whites until frothy. Stir in the vanilla extract.
Pour the frothy egg white mixture over the pecans and toss until the nuts are evenly coated.
In another small bowl, combine the sugar substitute, cinnamon, nutmeg, ground ginger, and salt. Mix well.
Sprinkle the sugar and spice mixture over the pecans, tossing again to coat them evenly.
Transfer the coated pecans to the prepared crock pot. Drizzle the melted butter evenly over the pecans and gently stir to combine.
Set the crock pot to low heat and cook for 2 hours, stirring every 20-30 minutes to ensure the pecans cook evenly and prevent them from burning.
After 2 hours, stir in the water and cook for an additional 15-20 minutes on low. This step helps the sugar substitute coating adhere better to the pecans.
Once done, spread the pecans onto a baking sheet lined with parchment paper. Allow them to cool completely; this helps them become crunchy.
Store the cooled pecans in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.2 g | 449% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 308.1 g | 112% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 18.8 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2008 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
