Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Store in an airtight container in the fridge or freezer.