One of my favorite winter holiday treats is the sugared candied pecan. BUT when it comes to fat loss, combining sugars (starch/carb) with a fat (nuts) it actually stops fat loss and increases fat storage! But I have developed an easy, clean recipe that allows you to enjoy candied almonds or pecans without the fat storage. 🙂

Candied Pecans



1 cup xylitol

1 T Cinnamon

1 T Pumpkin Pie Spice

Pecans or Almonds

Egg Whites



1. Pre-heat oven to 275 degrees F.

2. In a small bowl, pour 2-3 egg whites and add 1 T of water. Whisk until mixture is frothy.

3. In a large bowl, mix the xylitol and spices. Have a medium sized bowl with the 1

4. Pour a small amount of the egg mixture over the nuts and mix until well coated.

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5. Use a slotted spoon to move the nuts from the medium bowl and place in the large xylitol bowl. Mix until the nuts are well coated.

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6. Place the nuts on a greased cookie sheet and repeat until cookie sheet is 3

7. Bake for about 1 hour, and then use a slotted spoon to place the nuts on a parchment paper and allow to cool. It may take overnight or longer to cool and completely set up. When removing the pecans, they will be 5

8. Enjoy!

P.s. If you aren’t familiar with xylitol, over-consumption can cause cause gastric distress. So make sure to limit your intake 🙂


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