Pecan Almond Crunch


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Planning our upcoming trip I realized for the first time I was going to need to bag travel food that would need to be accommodated in a hotel and via airplane. I knew they’d offer me some delicious snack size goodies on the plan that I’d have to inevitably turn down (given the willpower at that exact moment) so I figured being prepared was the better option.

This make enough for 12 1/2 cup servings and it’s just sweet and salty enough to be a fantastic trade off!

Recipe:

3 tbsp –  Kerry gold butter

1/4 cup – swerve OR (golden lakanto if you like the maple sugar type kick)

1 tsp – all natural vanilla extract

2 cups – halved pecans

1 1/2 cups – slivered almonds

1/4 cup – shredded unsweetened coconut (you could leave this out and it would be just as good – but I love coconut)

Dash of – pink salt

Directions: 

Add butter and sugar to a microwave safe bowl and melt. Stir together, add vanilla, and then nuts (and coconut). Mix together well. Spread out on a cookie sheet lined with parchment paper & sprinkle a dash of pink salt over the top.

Bake at 350 for 20-25 minutes (watch them as to not burn them) stirring them around half way through.

Approximately 2.5 net carbs per 1/2 cup (may vary dependent upon your chosen ingredients) 

*** you could even mix in a 1/4 cup of lily dark chocolate mini chocolate chips for an added kick! 

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