Oven recipe - recommended for crunchy pecan pralines!
Preheat oven to 250°F (130°C). Line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, beat egg white with water and vanilla vigorously until frothy.
In another bowl, combine erythritol with cinnamon and salt. Set aside
Stir the pecan halves into the egg mixture and toss until evenly coated.
Pour the erythritol mixture onto the pecan and toss again to coat evenly.
Spread the coated pecans into a single layer, onto the prepared baking sheet.
Bake for 40 minutes, stirring the pecans every 10 minutes.
Remove from the oven and cool completely on the baking sheet before storing or eating.
In a skillet, over medium-high heat combine erythritol, water, vanilla, salt, and cinnamon. Cook, stirring constantly until the liquid boil, get brown and reach 320°F-340°F (160°C-180°C), you can use a candy thermometer to check the temperature. and the mixture is bubbling.
Reduce to low heat, stir in the pecan until evenly coated with the sugar-free caramel
Remove from heat and spread the pecan onto a flat surface (plate or benchtop) covered with a large piece of parchment paper. Don't overlap the pecans.
Cool completely, about 20 minutes.
Storage and freezing
Store in a glass mason jar or metallic airtight container, avoid plastic container it softens the nuts,. Store up to 3 weeks in the sealed container in the pantry.
Can be frozen in an airtight container for up to 3 months. Defrost at room temperature on a plate before serving.
Serve with salad, dessert, pancakes, or as a snack, one serve is 2 tablespoons
Nutrition panel is for the keto oven version using egg white, net carb is for 2 tablespoons