New Party HIT! Looking for an easy, tasty, and low-carb dessert? Amazing for Christmas, New Year’s, Birthday’s, or any day of the week ending in “Y”! Maybe just a no-guilt chocolatey dessert to keep for when those sweet cravings hit?
I like to keep these in my fridge or in my freezer so they are ready for when I need something sweet. Best candy bar replacement I have had!
WHAT YOU NEED?
- Chopped Pecans
- Butter
- Lily’s Chocolate Chips- This Semi Sweet Chocolate is great, but you can also use milk chocolate, dark chocolate, or salted caramel chocolate chips. DO NOT USE LILYS White Chocolate- It does not melt the same.
- Coarse Salt
- Wax Paper
- Parchment Paper
- Sheet Pan
- Mixing Bowls
- Mixing Spoons- These Silicone Spoons are my favorite – Lets you scoop out ALL the chocolate.
Storing
These are best stored in the refrigerator or freezer. Because this low-carb chocolate is not made with real sugar, it doesn’t harden the same at room temperature. They are tastier and less messy if they stay cold.
I love having these storage containers on hand for leftovers or for recipes like this. It can be easily washed, or given away, or tossed. They are simple and fairly affordable.
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Amazing Salted Chocolate Pecan Candy- Keto/Low Carb
Ingredients
- 4 Cups broken pecan pieces
- 4 Tbsp Butter
- 18 Oz Lily’sChocolate (2 – 9 oz bags)
- Coarse Salt
Instructions
- Preheat oven to 275 degrees
- Line Sheet Pan or lined baking pan with parchment paper
- Mix Pecans and melted butter in large bowl- making sure butter surround all pieces
- Spread out buttered pecans on lined sheet pan
- Bake for 30 minutes – Stirring 3 times (every 10 minutes)
- While pecans are cooling, Pour chocolate chips in microwavable bowl
- Heat in microwave for 1 minute
- Stir
- Heat 30 seconds – stir
- Continue heating 30 second increments until all chocolate is melted- Do not overheat
- Combine pecans with melted chocolate and stir well
- Place down wax paper on counter
- Using a tablespoon, spoon out chocolate covered pecanclusters and place clusters on wax paper.
- Continue until bowl is empty
- Sprinkle coarse salt on top of each chocolate pecan cluster
- Let cool completely (about 30 minutes)* See notes
- Carefully put candies in a sealed container/Ziplock. Usingwax paper to keep the candy from touching each other. Place in fridge orfreezer to finish hardening
- Serve COLD! They are less messy that way.
Notes
