Monday, October 14, 2013
Glazed Pecans Recipe
(adapted from Saveur magazine, Nov.2013 issue)
3/4c xylitol, scant cups
1/4c sour cream
2c lightly toasted pecans
Preheat oven to 325. Line a cookie sheet with Silpat mats (or parchment paper) and set aside. In a small saucepan whisk together the xylitol and sour cream. Turn on heat and bring to boil. Let boil for about 5mns, stirring constantly. Mixture should thicken slightly. Remove from heat and stir in vanilla and pecans and stir to coat pecans well. Spread mixture out onto prepared cookie sheet. Place in oven to cook for about 20mns, stirring about halfway through the time. Remove from oven, let cool, then store in a sealed container in the refrigerator.
The original recipe is the same though, of course, it uses sugar in place of the xylitol. They also do not place them in the oven or say to store in the fridge. I made those adaptions as the glaze left the pecans pretty sticky, I assume because of the missing sugar. Once cooled they became quite a bit less sticky. Once refrigerated overnight, they became dry and the glaze is "crisp". I imagine these will be great crumbled on many things, even good-for-you things, like salads. I made a reduced-carb apple crisp yesterday and included some of these pecans... FABULOUS!