Pecan Almond Crunch
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!
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
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!