Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 3 cups pecan halves

  3. 1/4 cup SPLENDA Sugar Blend

  4. 1 teaspoon paprika

  5. 2 teaspoons pure chile powder

  6. 1 tablespoon ground cumin

  7. 1/4 cup apple cider vinegar

  8. 1 pinch Salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F (160°C). Melt the butter in a large skillet over high heat. Add pecans and saute until lightly browned, about 3 minutes. Add the SPLENDA Sugar Blend for Baking and cook until caramelized, about 3-5 minutes, stirring constantly. Stir in the paprika, chili powder and cumin. Add the vinegar and cook until all the liquid has evaporated; season with salt(optional). Spread the pecans on a cookie sheet and bake in the oven until crisp, about 3 minutes.


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