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These easy Spiced Pecans are basically low carb “croutons” for all your favorite salads! They offer flavor and crunch while staying in THM S mode. Pair with mixed greens, feta cheese, fresh strawberries, and my Strawberry Vinaigrette recipe for the ultimate springtime salad!
Click here to pin this recipe!
Can I eat them as a snack?
Yes and no.
Yes, because they’re delicious, and I’m not your mom, and you can totally eat these as a THM S snack if you want. 😉
But I wouldn’t recommend doing so on a regular basis because nuts are pretty calorie dense…and these particular spiced pecans are quite addictive so you might have a hard time stopping with a sensible amount….
Variations
Feel free to experiment with different variations on these spiced pecans! Honestly, I’ve made these quite a bit in the past and the only time I’ve ever measured anything was when I was writing down the recipe for this blog post. It’s really a taste and adjust situation.
Garlic and herb would be great, and so versatile. If you try any other spice combinations, comment below and tell me about them!
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Bacon & Cheddar Cauliflower Salad
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Asparagus Fries
Convenient Food, my second cookbook, has a lot of great salad dressing recipes that would pair well with these spiced pecans!
This pairs perfectly with the spiced pecans:
Sugar Free Strawberry Vinaigrette
Spiced Pecans – Low Carb “Croutons”
- Total Time: 10 minutes
- Yield: 1 cup
Description
These easy Spiced Pecans are basically low carb “croutons” for all your favorite salads! They offer flavor and crunch while staying in THM S mode. Pair with mixed greens, feta cheese, fresh strawberries, and my Strawberry Vinaigrette recipe for the ultimate springtime salad!
Ingredients
Toast:
- 1 cup pecan halves
- 1 tablespoon refined coconut oil
Then season with:
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon THM Super Sweet Blend
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch of cayenne pepper (optional)
Instructions
- Toast the pecan halves in the coconut oil in a pan on the stovetop over medium low heat until they get a bit darker and start smelling toasty. Stir often to keep the pecans from burning.
- Remove the pecans from the heat, let them cool a bit until they quit sizzling, then add the seasonings while the pecans are still warm and stir to coat. Taste and adjust as desired. I add a bit more salt.
- Let the pecans cool completely. Use right away or store in an airtight container at room temperature.
Notes
Feel free to use your favorite low glycemic sweetener to taste in place of the THM Super Sweet Blend.
Feel free to use whatever seasonings sound good to you. I bet a garlic herb version would be great! I don’t usually even measure the seasonings. It’s very much a taste and adjust situation.
These spiced pecans don’t last that long at my house, but I did keep some around for a week to test how they would hold up. They tasted fine (although not quite as fresh as when they were first made), and they’d probably last even longer. For long term storage you could try storing in the freezer. Leave the pecans out for several hours after making them to let the oil soak into them completely before putting them in cold storage so the coconut oil doesn’t make them clump together.
Allergy info for the spiced pecans: gluten free, egg free, dairy free
- Prep Time: 5 min
- Cook Time: 5 min
- Category: condiment
- Method: stovetop
- Cuisine: THM S, low carb
Janean Woods says
I can’t wait to try these! I love pecans. We went to a craft fair recently and others ate spiced nuts, but I knew they had sugar so I didn’t but boy has it made me want some! Definitely going to try this!
Kelli says
Hi briana,
Really love these but don’t always have pecans on hand to make them, can other nuts be used? Like walnuts?
Briana Thomas Burkholder says
I’m sure any soft nut like that would work, provided you enjoy the flavor.
D. Person says
I’ve made these twice already and the recipe has only been available about 2 weeks. These are awesome! The second time I made them with a little more sweetener and liked it even more. I could eat all of them at once but only have 2-3 at a time. My husband was thinking that this combination of spices would be good on chicken too. And I’m thinking on sweet potato fries or something like that too. YUM!