This is the PERFECT Extra Special Holiday Treat!
Looking for something super special to add to your holiday spread this year? Look no further. You have just got to try these crunchy and sweet nutty treats! I take whole pecan halves, roast them, coat them in a sugary praline glaze, top them with flaked sea salt, and finally dip them in rich dark chocolate. I mean...come on!!! They are also low-carb, sugar-free, dairy-free, gluten-free, keto, paleo, vegetarian, and vegan! I bet you can't stop at just one. Wrap them up in a pretty festive jar, and they're the perfect homemade holiday gift.
Salted Praline Chocolate-Dipped Pecans
Ingredients:
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2 C raw pecans, toasted
1/2 C Nutpods Original
2 Tbsp coconut oil
1 tsp vanilla bean paste (I love Nielsen-Massey pure vanilla bean paste)
Pinch of salt
Flaked sea salt for sprinkling on top
2 2.25 oz. bars of your favorite sugar-free chocolate (my absolute favorite is Sinless Raw Vegan chocolate)
Directions:
Preheat your oven to 350 degrees
Line a large baking sheet with parchment paper or foil. Spread the raw pecans evenly on the baking sheet and toast in the preheated oven for about 8-10 minutes or until fragrant. Check them every few minutes and shake the pan to move them around. Don't go anywhere during this process, as the nuts can burn very quickly due to the high oil content. Transfer the nuts to a large mixing bowl. Set aside.
In a small saucepot over medium/high heat, melt the coconut oil. Add the Swerve Brown sugar and cook until completely melted and smooth, about 5 minutes. Slowly drizzle in the Nutpods and whisk until thoroughly combined. Simmer over low heat for an additional 2-3 minutes. Remove from heat and at the pinch of salt and vanilla bean paste. Pour the praline mixture over the nuts and stir to coat completely.
Using a fork, remove the pecans one at a time and transfer to a foil or parchment-lined baking sheet. After finishing one row, sprinkle with flaky sea salt. This is important. If you wait until they are all on the baking sheet, the coating will harden too much for the salt to stick. Repeat until all of the pecans are on the baking sheet and sprinkled with salt. Put the baking sheet in the oven and allow the pecans to set for about 30 minutes.
In a microwave-safe bowl, break the chocolate bars into small pieces and microwave for 30 seconds. Stir and return to the microwave in 30-second increments until the chocolate is completely melted. Stir to make sure it is smooth. Remove the pecans from the refrigerator—Line a different baking sheet with parchment or foil. One at a time, dip the bottom of each pecan in the melted chocolate and transfer to the new baking sheet. Once all of the pecans are dipped, place the baking sheet in the refrigerator to allow the chocolate to set for 30 minutes. Remove from the fridge and place on a serving platter. If you don't plan on serving them right away or have leftovers, I recommend storing them in the refrigerator or freezer in an airtight container or freezer bag as the chocolate will melt if left at room temperature.
Shiny and beautiful!
Nom Nom!!!
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