Description
Delightful sugar-free candy that is light, airy, and perfect for any occasion, fulfilling sweet cravings without the guilt.
Ingredients
Scale
- 1 cup Lakanto Classic granular monk fruit sweetener
- 1/4 cup Wholesome liquid allulose
- 1/4 cup water
- 2 large pasteurized egg whites, room temperature
- 1/8 tsp cream of tartar
- 1 tsp McCormick alcohol-free vanilla
- 24 pecan halves, for topping
Instructions
- Line a baking sheet with parchment paper.
- Combine the monk fruit sweetener, liquid allulose, and water in a heavy saucepan over medium heat.
- Stir gently until the sweeteners dissolve.
- Once dissolved, stop stirring completely and allow the mixture to boil.
- Cook the syrup until it reaches exactly 260°F on your candy thermometer.
- Once the syrup reaches 245°F, start beating egg whites along with cream of tartar on high speed until they form soft peaks.
- When your syrup hits 260°F, remove it from heat immediately.
- With the mixer running on high, pour the hot syrup in a thin pencil-like stream down the side of the bowl.
- Add the vanilla and continue beating on high until the mixture loses its gloss, holding a firm mound.
- Drop rounded tablespoons onto the prepared parchment sheet.
- Press one pecan half on top of each piece immediately.
- Allow them to dry at room temperature for at least 2 hours.
- Store any leftovers in an airtight container at room temperature for up to 5 days.
Notes
Customize by using different nuts or adding spices like cinnamon or nutmeg for flavor variations.
Nutrition
- Serving Size: 1 piece
- Calories: 45
- Sugar: 0g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg