Kentucky bourbon candied pecans are a delicious holiday treat or on-the-go travel snack.
Living in Kentucky, bourbon is everywhere- in our drinks and as a staple in many local restaurant’s menu items.
In case you didn’t know, Kentucky is actually the only place that makes bourbon whiskey.
Why not make Kentucky bourbon candied pecans?
You’ll see bourbon pies, burgers, chocolate, and even bbq sauce here in Kentucky. I decided to add extra bourbon to this candied keto pecan recipe I’ve used for years.
How do I make low carb candied pecans?
First, don’t let the syrupy texture of the liquid fool you when removing these from the oven- they are done, even if the liquid is still syrupy.
Next, allow the pecans to sit for about 10 minutes.
Finally, the liquid will turn into its final brittle texture, with a hard shell on the outside.
The granulated erythritol tends to work better than powdered; it will become more brittle after baking.
How do I store candied pecans?
I like to keep my pecans in an air-tight container, like the Pyrex brand, for instance. The pecans can be stored for up to a couple of weeks.
Bourbon candied pecans make a great snack
Nuts are not only healthy, but convenient too. I often take these to work for a pick-me-up snack or even as a quick breakfast on the go, for example.
Kentucky Bourbon Candied Pecans (Keto)
- 2 cup pecans, unsalted
- 1/3 cup butter, melted
- 1/2 cup granulated erythritol
- 3 tbsp bourbon
- 2 tbsp sugar-free maple syrup
- Preheat oven to 320 degrees. Heat all ingredients over med-low heat until incorporated.
- Add pecans and mix well until coated.
- Spread apart on a non-stick sheet and bake for 15 minutes. Remove and allow juices to harden around pecans (5 minutes).
If you like Kentucky bourbon candied pecans, you’ll love:
This recipe was inspired by Bourbon Candied Pecans from Tastes Better from Scratch.
Trina and Tina
Award winning deliciousness!