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!
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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 Steps
- Warm seasoned pecans in a skillet, then add in the butter
- Once the butter is melted and bubbly pour in the liquid allulose.
- Cook here, over medium heat until bubbly. Up the heat to medium-high for the nuts to toast.
- Once the pecans have toasty bits and the butter and allulose a thickened to a caramel sauce (brown and sticky) remove from heat.
- Use a rubber spatula to scrape everything out of the skillet and quickly transfer it to a tray lined with parchment paper. Spread the mix out evenly and pop in the fridge or freezer.
- Once it’s cooled and hard break it up into shards and share!
Ingredients for The Brittle
Raw pecan halves (or you can do half walnuts), I like raw nuts because they will toast during cooking! Real Salt because it’s got minerals and a pinch of ground cinnamon for extra flavor. The allulose is what makes this magical, this keto sweetener makes the best caramel. You can use liquid allulose, or granular (or maple syrup for paleo).
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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
Dimple says
This recipe looks amazing and easy. Thanks for sharing
I wanted to ask you that I plan on using granulated allulose since liquid is not available easily in my area. How much more coconut oil do i need to add if I use granular allulose?
Thank you 🙂
Cathy says
Delicious every time. I am making it today to share for Christmas. Thank you
Cristina says
THANK YOU CATHY!
Meg McWhirter says
I have made this several times now, with hazelnuts, marcona almonds, pecans and walnuts. Absolutely perfect each time! Such a great recipe! I add a pinch of fresh ground cloves to mine!
Cristina says
Thanks so much Meg!!! Love it w/ hazelnuts!
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
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?
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!
Karen says
The only thing to say is Yum! Great, easy recipe.
liz says
Just made it! I upped the cinnamon because I love it! Smells like a cinnamon roll!
Cristina says
yummm
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!!!
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
Maria Baker says
This is delicious!!!! I’m making it again today. Best Keto recipe I’ve tried yet.
THANKS!
Shirley says
so so soooooo tasty!
Sean D. says
Really tasty recipe. Used granulated swerve and it worked great!
Tasha says
SO EASY AND SOOOOO GOOOD!
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
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