Description
Delightful bites of Sugar-Free Pecan Praline Candy with a buttery caramel shell, crunchy pecans, and a guilt-free sweet experience.
Ingredients
Scale
- 1/2 cup Wholesome allulose (for caramel shell)
- 1 tbsp water (for caramel shell)
- 2 tsp Kerrygold unsalted butter (for caramel shell)
- 2 tbsp Organic Valley heavy whipping cream, warmed (for caramel shell)
- 1 tbsp Silk unsweetened almond milk, warmed (for caramel shell)
- 3/4 tsp Knox gelatin, bloomed in 1 tbsp cold water (for caramel shell)
- 1 pinch fine sea salt (for caramel shell)
- 1/2 cup pecans, coarsely chopped (for pecan center)
- 2 tbsp Wholesome allulose (for pecan center)
- 1 tbsp Organic Valley heavy whipping cream (for pecan center)
- 1 tsp Kerrygold unsalted butter (for pecan center)
- 1/2 tsp pure vanilla powder (for pecan center)
- 1 pinch fine sea salt (for pecan center)
Instructions
- Prepare the Mold: Set out a clean, completely dry 12-cavity half-dome silicone mold.
- Bloom the Gelatin: In a small bowl, bloom the gelatin in one tablespoon of cold water for about five minutes.
- Toast the Pecans: Using a dry skillet over medium-low heat, toast the chopped pecans for 2–3 minutes until fragrant.
- Create the Pecan Filling: Add allulose, heavy cream, butter, and salt to the skillet. Cook for 3–4 minutes while stirring constantly.
- Cool the Filling: Remove from heat, stir in vanilla, and allow the mixture to cool for about 10 minutes.
- Make the Caramel Shell: In a small saucepan, combine allulose and water and cook over medium-low heat without stirring until it reaches a pale amber color.
- Incorporate Cream: Remove from heat and carefully add the warmed cream, almond milk, butter, and salt. Return to low heat for 1–2 minutes.
- Add Gelatin: Once removed from heat, let it cool for 2–3 minutes. Whisk in the bloomed gelatin until completely dissolved.
- Coat the Mold: Cool for 4–5 minutes. Spoon the caramel into each mold cavity, coating the bottom and sides.
- Chill the Molds: Refrigerate for 10–15 minutes until tacky and partially set. Distribute pecan filling evenly.
- Seal & Chill Again: Cover pecan filling with remaining caramel and smooth the bottoms. Refrigerate for two hours.
- Unmold Your Candies: Carefully un-mold and let stand 3–5 minutes before serving.
Notes
These candies hold well in the fridge for up to two weeks. For longer storage, freeze for up to three months.
Nutrition
- Serving Size: 1 candy
- Calories: 70
- Sugar: 0g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg