Chocolate-Covered Pecans (Keto and Low Carb)

Ingredients

To máke the toásted pecáns:

• 2 1/4 cups pecán hálves
• 2 tbsp sálted butter
• 1/8 tsp steviá
• To máke the chocoláte-covered pecáns:
• 1 cup 100% cácáo chocoláte chips (or 240g equiválent in 100% chocoláte; see notes for ánother option)
• 1 tsp coconut oil
• 1/2 tsp steviá

Instructions

To máke the toásted pecáns:

1. Preheát oven to 300F.
2. In á microwáve-sáfe dish, melt butter in the microwáve for 30 seconds on high. When melted, ádd steviá ánd mix.
3. Pláce the pecán hálves in á lárge bowl ánd pour melted butter mixture on top. Stir to fully coát the pecáns with the butter.
4. Pláce the pecáns on á lárge non-stick báking sheet, preferábly one covered with á silicone báking mát.
5. Ádd báking sheet to the preheáted oven. Báke for 18-22 minutes, stirring hálfwáy through, wátching them cárefully the lást 5 minutes to máke sure they don't burn.
6. When the pecáns áre done, set them áside in á lárge bowl.

To máke the chocoláte-covered pecáns:

1. Ádd chocoláte chips to á lárge, microwáve-sáfe bowl. (If you're using á chocoláte bár insteád of chips, you'll need to chop the chocoláte into smáller pieces.)
2. Microwáve the chocoláte for 1 minute át 50% power. Remove the bowl from the microwáve ánd, using á flexible spátulá, thoroughly stir the chocoláte severál times. The goál is to distribute the heát so the chocoláte melts on its own ás much ás possible.
3. Return the bowl to the microwáve ánd microwáve it for 15 seconds át full power. Ágáin, remove the bowl from the microwáve ánd thoroughly stir the chocoláte, distributing the heát ánd melting the chocoláte more.
4. Return the bowl to the microwáve for ás mány 15-second increments áre needed to álmost melt the chocoláte (you'll be áble to melt the lást bit by stirring). Repeát the stirring process áfter eách microwáve session. (Using chocoláte chips, it only took me 2 ádditionál trips to the microwáve.)
5. When chocoláte is fully melted, ádd coconut oil ánd steviá ánd then stir to incorporáte.
6. Ádd pecáns to the chocoláte ánd stir until they're fully coáted.
7. Using á fork, cárefully remove eách pecán ánd pláce them on á lárge non-stick báking sheet, preferábly one covered with á silicone báking mát. Leáve enough spáce between eách piece so they don't stick together (use á second cookie sheet if necessáry).
8. Pláce the báking sheet in the fridge for át leást 30 minutes.
9. Remove from fridge ánd enjoy! These need to be stored in the fridge or freezer ánd will stárt to melt á bit in your fingers if they're out too long, so only remove whát you plán to eát immediátely.

This article and recipe adapted from this site

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