This Keto Pecan Brittle is what dreams are made of and yes you can make it with half pecans and half walnuts too! It’s easy to make and highly addictive. Yes, as addictive as my Coconut Caramel Slice.
Full disclosure I’ve made this recipe three times and each time had to give away most of it to stop me from eating it all. This Keto Pecan Brittle is so salty, crunchy, sweet, and good that you won’t be able to stop. Bonus it’s made with simple, clean ingredients so it won’t leave you feeling yuck!
Low Carb Pecan Brittle That’s Paleo Friendly?
YUP! You read that right. I’ve been using allulose to sweeten with lately. I like it because it doesn’t make me bloat like erythritol, and it’s not as sweet as sugar, it’s less sweet. I prefer! It also leaves no after taste like most other low carb sweeteners. You can read more about it in my Edible Cookie Dough Recipe.
Easy to Make Keto Pecan Brittle
Ingredients for Keto Pecan Brittle
- 2 cups raw pecan halves (or you can do half walnuts)
- 1/4 teaspoon Real Salt, more to taste (code CASTAWAY for 10% off)
- 1/4 teaspoon ground cinnamon
- 1/3 cup liquid allulose, or granular (or maple syrup for paleo)
- 1/2 teaspoon vanilla extract
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Keto Pecan Brittle (keto, primal, paleo)
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Candy
- Cuisine: American
Description
This quick and easy pecan brittle is sugar-free and paleo-friendly! Read the notes for dairy-free modifications. 1 gram net carbs per serving.
Ingredients
- 2 cups raw pecan halves (or 1 cup pecans, 1 cup walnuts)
- 1/4 teaspoon Real Salt
- 1/4 teaspoon ground cinnamon
- 3 tablespoons grass-fed butter
- 1/3 cup sweetener of choice (I use liquid allulose, see notes)
- 1/2 teaspoon vanilla extract
- more salt to taste
- Tray lined with parchment paper
Instructions
- Heat a 10″ skillet over medium heat. Put the raw nuts in the skillet and the dry seasonings. Stir and heat until the pecans are warm and aromatic.
- Add in the butter, cut in chunks and stir in until melted. Use a spatula to combine everything so the pecans are all coated in butter.
- Add in the sweetener and mix in. Cook, stirring frequently until the caramel begins to bubble. The butter and sweetener will create a foamy, golden bubble, about 6- 8 minutes. If using a granular vs a liquid sweetener this step might take a little longer. Watch out for the golden bubble.
- Stir in the vanilla extract and bring the heat up to medium-high, stirring often until you see toasty bits on the pecans and the caramel sauce is a deep golden brown and getting sticky.
- Quickly transfer the mix, while hot to the parchment paper and spread it out a bit to create aprx a 6×6 inch mass. Keeping the nuts bunched up and close to they stick together as it cools.
- Pop it in the freezer to harden, make sure it’s on a flat surface. After about 20-30 minutes it should be hard enough to break up into pieces.
- Store in an airtight container in the fridge or freezer.
Recipe Notes:
- to make it dairy-free use coconut oil instead
- if using granulated sweetener you may need to add more butter to add volume to the caramel
- to make it paleo use maple syrup or maple sugar
- you can use liquid or granular sweetener, I use the liquid
- the recipe will work with macadamia nuts, peanuts, or cashews too!
- 1 gram NET carbs per serving (11 grams total – 8 grams allulose – 2.1g fiber = 0.9g net carbs)
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 181
- Sodium: 45mg
- Fat: 19g
- Carbohydrates: 11g (8g allulose)
- Fiber: 2.1g
- Protein: 2g
Keywords: keto low carb pecan brittle
Susan Wellman says
Would ghee work in this recipe?
Cristina says
Yes!
Ney says
What would be the carbs with maple syrup don’t think I can find allulose here
Cristina says
I don’t know, a lot more surely, but still less than if it were regular brittle. You can search what 1/3 cup maple syrup has in carbs and divide it by the number of servings
patricia says
Oh, my, this looks sooooo good ! I cannot have dairy. Would coconut oil pr vegan butter work?
Also, where do you get your liquid allulose? Did not know there was a liquid.
Thanks
Cristina says
Yes, in the notes I list that coconut oil would work, a butter sub would work too. I linked the brand I use in the post. Its the Wholesome Brand and I get it at Publix, Safeway or Whole Foods.
Dee says
Could I use peanuts?
Cristina says
Yes!
Sandra Grill says
Shoot Gurl,
Fast, yummy and too darn easy. Here comes trouble and she’s carrying brittle!
Cristina says
Accurate!
Anne says
I have a bunch of powdered allulose, no liquid. Do you think dissolving it in a 1/3 cup of water work with this recipe?
Thanks! This looks so yummy and don’t want to wait for a mail order of allulose.
Cristina says
You can use granulated sweetener…. it will just take longer to melt and bubble, but otherwise follow the recipe as is!
MI says
Tried it today..it came out very good.
Ceri says
I’m wondering for a dairy free version, if instead of coconut oil, I used cacao butter? I’ve lots of it and not much coconut oil left 😅
Cristina says
You can’t heat cacao butter this much, it will burn.
Louise Swenson says
I thought this looked wonderful, but I scorch the nuts and burn the allulous. But the brittle was good texture I will defiantly try to do this and this time I will slow down and not do it the same time as I am
cooking dinner
★★★★
Cristina says
You need to watch it, nuts and sugar both burn easily. The recipe calls for constant frequent stirring to avoid this.
Sharon Greer says
Can’t wait to try this.
Linda says
This looks wonderful!
Marilyn says
If using the other references nuts will the nutrition rates still be the same?
Cristina says
No, you would need to recalculate the macros using the exact ingredients you used. My macros are with pecans and allulose
Aisha Suleman says
Can I substitute erythritol for allulose… And would it be an equivalent amount
Cristina says
Yes, it should work just fine
Freida Harris says
Love this recipe and YES! I needed to portion it out and put in the freezer ASAP or I would have ate the whole thing! I used almonds and walnuts and it came out very dark but not burnt tasting at all. Thanks so much for your awesome recipes! I have both your books!
Cristina says
Yes! I did the same:)
Leah Bradley says
I only use erythritol at the moment… how much would I use for this recipe please?
Cristina says
Same amount
Adam says
Just made this. Did not have much liquid in the pan left when spreading it out on the sheet. It smells and taste wonderful. Did not stick together like yours showed, just not enough butter and sugar to do that. I think I’ll double the amount of butter and maple syrup on my next batch. Still a vary good treat. Thank you
Cristina says
Did you use a granulated sweetener or liquid? It’s not a ton of liquid, did you see the step by step pictures. When I put it on the sheet pan, I keep the nuts pretty bunched up, once it cools it will stick together.
Adam says
I use liquid maple syrup. I did follow and measure properly. Even made a second batch using 1 cup of pecans and 1 cup of walnuts. Second batch came out the same, just not enough liquid to stick it all together like a brittle. I will consume these batches and try again with 2/3 cup maple syrup and 3/8 cup of vegan butter. I’ll let you know how it goes. Thank you
Cristina says
I’ve made it several times with the listed measurements… there isn’t a large candy mass, it’s more pecans, less candy, they all stick together with a thin layer of candy. Don’t spread them out as much on the sheet pan.
TeresaWright says
Would substituting sugar-free maple syrup for allulose change the consistency of this recipe? The brand I use is very sweet tasting but a much thinner consistency than regular maple syrup.
Cristina says
I’m not sure how sugar free maple syrup would work, it depends on how it reacts to heat. What’s it made of?
Marta says
These are the ingredients of lakanto maple syrup.
Ingredients: Purified Water, Tapioca Fiber, Non-GMO Lakanto Monk Fruit Sweetener (Erythritol and Monk Fruit Extract), Vegetable glycerin, Natural Flavors, Sea Salt, Fruit Juice (color), Natural Citrus Extract (Preservative).
Cristina says
It has sugar alcohols, so it should work, might take longer to caramelize
Nicola says
wow! Can not wait to make this. Started keto few months ago and I crave something to snack on. Was getting sick of pork rind!
Kim Meyer says
This is ABSOLUTELY wonderful!! I have missed the real caramel flavor since going keto over 3 years ago. I made this and immediately put half in the fridge and half in the freezer. I cannot wait to share with my friends! I did add 2 packets of Sucress sweetener, as I like it just a tad sweeter than the Allulose makes it. Thanks!
★★★★★
Cristina says
So glad you enjoyed it
Kimberly says
This is as delicious as it looks !! I made the dairy free version and used maple syrup (I am Canadian … we always have that in our fridge 😜) So good and satisfied my sweet tooth with healthy nuts and a sweet treat !! Highly recommend! Have not made a bad recipe from @thecastawaykitchen yet, and this was no exception !!!❤️
★★★★★
Cristina says
thank you sooo much
Tasha says
SO EASY AND SOOOOO GOOOD!
★★★★★
Sean D. says
Really tasty recipe. Used granulated swerve and it worked great!
★★★★★
Shirley says
so so soooooo tasty!
★★★★★
Maria Baker says
This is delicious!!!! I’m making it again today. Best Keto recipe I’ve tried yet.
THANKS!
Jean says
Okay, this IS addictive… the whole family loves it. Making another batch!!!!
★★★★★
Cristina says
Girl, yes… it disappears in my house too lol
Heather says
This is INCREDIBLE! I used granulated monkfruit sweetener because that’s what I had. Followed the instructions and it turned out better than I even imagined! My husband and I have nearly finished half of it already and I just finished making it 30 minutes ago! Haha. He says the pieces with the “crispy bottom” are the best, and I agree!
★★★★★
Cristina says
Yeahhh!!!! I agree, the crispy bits are the best!!!
liz says
Just made it! I upped the cinnamon because I love it! Smells like a cinnamon roll!
★★★★★
Cristina says
yummm
Karen says
The only thing to say is Yum! Great, easy recipe.
★★★★★
Jenn G. says
This is so delicious! I added a 1/2 TBS of cocoa powder with the cinnamon and it turned out amazing! I love your recipes and cookbooks!
★★★★★
Cristina says
yum yum yum!
Linda says
I have tried to cook this twice. The first time I closely followed the recipe and everything burned all of a sudden. Today I followed recipe but only stirred for 5 minutes but still didn’t see stuff on the pecans. I upped the heat but not all the way. I still had many pecans that were burned. Help, please!
Cristina says
This recipe takes a lot of patience. Don’t bring the heat up until the very end. The butter and sweetener need to combine to create a caramel. That’s the trick. What type of sweetener are you using?
Erin says
Can you just leave this out altogether or will the recipe not work?
1/3 cup sweetener of choice (I use liquid allulose, see notes)
Cristina says
Brittle is essentially a hard caramel that binds together the nuts, you need a sweetener/sugar or sugar alternative to make the caramel base. If not you’ll just fry the nuts in butter