"There’s a reason the classics are the classics, and these candied pecans are proof. Spiced up with a touch of cinnamon and flakey sea salt, the pecans shine through and through...."
INGREDIENTS
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250 g pecans
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5-8 tablespoons Swerve (or xylitol (we use 5))
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1 teaspoon blackstrap molasses (optional*)
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1/2 teaspoon cinnamon
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1 egg white
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flakey sea salt (to taste )