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    Home » Recipes

    Maple Pecan Brittle

    Published: Nov 24, 2013 · Modified: Jul 20, 2024 by Lauren Kelly · This post may contain affiliate links.

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    This Maple Pecan Brittle might taste decadent but it's lightened up and delicious. I offer tips on how you can easily make this sugar free and low carb as well.

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    With the holidays coming it's time for even more desserts and treats than normal.  Why not make your treats a little healthier?  This Maple Pecan Brittle is perfect for a gift or as part of your cookie exchange.  Trust me, you will want to try this brittle.  And you just might not stop eating it.

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    Maple Pecan Brittle

    This healthy Maple Pecan Brittle is perfect for a gift or as part of your cookie exchange.
    3 from 2 votes
    Print Pin Rate
    Servings: 8 servings
    Calories: 216kcal
    Author: Lauren Kelly

    Ingredients

    • 8 ounces pecan pieces roughly 2 cups
    • 1 egg white
    • 1 tablespoon ground cinnamon
    • ⅓ cup 100% pure maple syrup
    • ⅓ cup coconut palm sugar
    • ¼ teaspoon salt
    • 1 tablespoon pure vanilla extract

    Instructions

    • Preheat oven to 350 degrees.
    • Place pecans on baking sheet lined with parchment paper. Roast pecans for 5 minutes.
    • In a large resealable bag, pour the rest of ingredients. Add pecans and shake to thoroughly combine.
    • Pour back onto baking sheet and bake for12 minutes.
    • Allow to cool for 5-10 minutes before you break apart in chunks.

    Notes

    To store: Place in an airtight container for up to 5 days.
    Enjoy!

    Nutrition

    Calories: 216kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 93mg | Potassium: 159mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!


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    Reader Interactions

    Comments

    1. Michelle

      December 16, 2015 at 12:18 am

      1 star
      Tried making this today. Did not turn out at all. Bubbled up in the oven and spread to the edges of the pan and beyond. Edges burned terribly. Followed the instructions to a "t". Not sure what went wrong...

      Reply
      • lauren.kelly

        December 16, 2015 at 12:32 am

        Oh no Michelle, I am sorry to hear that. I know oven temperatures may vary, do you think it was overcooked?

        Reply
    2. Meredith

      December 06, 2013 at 1:06 am

      This looks wonderful! Just wondering, if you don't have coconut palm sugar, could you substitute with honey or organic cane sugar? Thanks!

      Reply
      • lauren

        December 06, 2013 at 1:26 am

        Organic cane sugar would work perfectly 🙂 Let me know how you like it, Meredith!

        Reply
    3. torviewtoronto

      November 26, 2013 at 12:51 am

      this looks wonderful
      I tried and enjoyed the delicious cheesecake from your book I have posted about it here https://www.torviewtoronto.com/2013/11/delicious-cheesecake-from-greek-yogurt.html

      glad to be hosting a US and Canada giveaway for your book until Dec 10th

      Reply
      • lauren

        November 27, 2013 at 12:10 pm

        Thank you so much! I shared on my FB page too. I really appreciate it! I am a new fan of your page, can't wait to read your posts 🙂

        Reply
    4. Mary

      November 25, 2013 at 5:39 pm

      I am so making this! Looks amazing! TY Lauren!

      Reply
      • lauren

        November 25, 2013 at 5:44 pm

        Thank you so much Mary! Let me know how you like it 🙂

        Reply
    3 from 2 votes (1 rating without comment)

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    Hi, I'm Lauren! I love creating easy, simple, healthy recipes for you! Many of them are low carb and gluten free, and all of the are delicious!.

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