These toasted buttered pecans have just a hint of caramel and are lightly glazed with sugar free chocolate to give them the taste of old-fashioned Chocolate Turtle Candies. The nice part is that they’re quick and easy! No messy or tricky caramel to make, just toast the pecans in a skillet, bake in the oven to crisp up and stir in chocolate chips...that’s it! You’ll want to have this low carb treat on hand for snacking or as a simple dessert anytime.
Chocolate Turtle Pecans
Makes 12 servings (1/4 cup each)
3 cups pecan halves (or you can use 1/2 walnuts and 1/2 pecans)
3 tablespoons butter
1/2 teaspoon salt, or to taste
1 teaspoon granulated erythritol (I used Golden LaKanto Monkfruit sweetener)
3-4 drops caramel flavoring, or to taste (I used Capella, see photo below)
1/4 cup sugar free chocolate chips (I used Lily’s)
1. Preheat oven to 350 degrees F. In an oven-proof or cast iron skillet, melt the butter over medium heat and add the nuts. Stir to coat. Sprinkle with the salt, erythritol sweetener and caramel flavoring. Stir to coat the nuts evenly. Taste and adjust sweetness and flavorings, if desired. Toast the nuts, stirring frequently, until fragrant.
2. Place the skillet with the nuts into the preheated oven and cook for 10 minutes, stirring once halfway through the cooking time. Cook until lightly toasted, but not burned.
3. Remove from the oven and spoon the hot nuts into a large bowl. Immediately add the chocolate chips and stir. When the nuts are nicely coated with the melted chocolate, spread the nuts in a single layer onto a parchment-lined cookie sheet to cool completely. To hasten the process, you can refrigerate for about 10-15 minutes.
4. Once cooled and the chocolate has set, store the nuts in an airtight container at room temperature or in the refrigerator for up to 4 weeks. The nuts are most flavorful when served at room temperature.
Nutritional Information per 1/4 cup serving: 213 calories, 5.5 g carbohydrate (3 g dietary fiber, 1 g sugar, 1 g sugar alcohols), 22 g total fat (4 g saturated fat, 0 g trans fat), 7.5 mg cholesterol, 122 mg sodium, 111 mg potassium, 35.2 mg magnesium, 3.1 g protein. Net carbs per serving: 2.5 grams
Recipe and photos by Kathy Sheehan, copyright 2018
All rights reserved. Please do not duplicate without the author’s permission.