Low Carb, Trim Healthy Mama S Pralines are so easy and perfectly replicate the old ones I used to make.

I made pralines every Christmas. You know, the ones that are full of sugar? I have been wanting to make one that was on plan for years. I finally have a recipe that is so easy and tastes great. I had people who aren’t sugar-free eat some, and they said how great they tasted. I feel it is hard to recreate old favorites that still taste great. So many desserts have found their way into the trash instead of our mouths.

This recipe is also special ingredient free.

You can buy every ingredient I used at Walmart. The sweetener I used is Splenda’s Allulose Magic Baker. If you make it with another sweetener, I recommend one that sweetens equal to sugar. Swerve and Monkfruit would be great substitutes. I definitely wouldn’t recommend the concentrated powdered or liquid stevia. You want the bulk of the sweetener in this recipe. You can add a doonk or two of stevia if you feel it needs to be sweeter.

If you need a sugar-free candy for the holidays or just any reason, this recipe is perfect.

This praline will look perfect on a cookie/candy platter. You can also make the easiest sugar free chocolate candies to add to the platter. Both are easy and hubby approved! He is really hard to please when it comes to on plan sweets. When he likes the sweet things I make (he will have ice cream and other regular sweet things sometimes), it is a huge win for me!! Also, you can cut this recipe in half if you don’t want such a large amount.

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Low Carb- THM S Pralines

Ingredients

• 4 C Toasted Pecans Toast at 350 for about 7 minutes. You don't want them to burn, just get toasted.
• 1 1/3 C Sweetener
• 1 1/2 C Heavy Cream
• 2 t Vanilla
• 3 Pinches Salt
• 1/2 C Butter

Instructions

• While toasting your pecans, in a saucepan or skillet over medium heat, add cream, butter, and sweetener.
  
• Allow mixture to come to a simmer.
  
• Stir a little and allow to keep simmering.
  
• This is almost the color you want. The color was darker than what the picture shows. You don't want it to burn and the closer it gets to the proper color, it will happen pretty quickly.
  
• Add the vanilla, salt, and pecans to the heavy cream mixture.
  
• This mixture is very hot. Let it sit for a few minutes before transferring to a parchment lined baking sheet. I focused on getting the pecans transferred into small mounds and then started adding the sweet candy mixture on top of the pecans. Don't wait too long because the mixture will get hard and not work properly.
  
• When cooled and hard (I kept in the freezer) serve on a small plate or eat straight from the freezer.