Cecilia's-life
Almost Self-Reliant
That's ok LOL. We wouldn't expect you to. Merry Christmas.
Coffee's Ready, Come and Sit on the Porch
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The Porch
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Winter Porch
FarmerJamie
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Candied pecans in the oven
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The Porch
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frustratedearthmother
Sustainability Master
That is NOT even fair, lol. I was thinking about candied pecans last night. I totally missed the window for picking up free pecans at the park this year. DH's fault for being sick. I guess it wouldn't be the worst thing in the world to actually buy some pecans.
Here's the main question: Are you using real sugar and cinnamon too? I wonder if they could be made with some of the fake stuff. Hmmmm. However I am a firm believer that some times you just gotta go with the real stuff and just control your consumption. (control? as if, lol)
tortoise
Wild Hare
Keto Candied Pecans
Keto candied pecans are delicious and popular at the holidays. You're going to have to hold yourself back from eating them while they are in the oven!
betterthanbreadketo.com
I haven't tried this recipe, but I have used recipes that caramelize erythritol and they worked!
CrealCritter
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It's so nice to look out and see moos on the pasture that I worked hard to fence in. Although I haven't heard a moo out of them, do beef steers moo? I'm sure they do, it's kind of like the tree falling in the forest kind of thing. I can already tell they are growing, everyone who sees them says good looking cattle 
I've been watching the market. It makes little sense to me that a feeder cattle (350 to 500 lbs) are more per pound than fattened live cattle (1050 to 1200 lbs) that are ready for processing. Speaking pound wise here... So you buy them high and feed them, then sell them low? This defies my common sense... What about cattle in between 500 lbs to 1050 lbs? I have so much to learn...
I locked in a price that was quite a bit lower than what the live cattle price is today. But they were called 500 lbs, although the weighed a tad over 500 lbs at the time of purchase. I'm not sure what to think since there is no market for cattle in-between 500 to 1050 lbs. Very strange...
I'm Very Thankful they are here and doing well \o/. I verified yesterday with the vet that TRIPP 30 and 39 got a clean bill of health and had all their shots, including tetanus for banding and they were also dewormed. The vet said he could mail me the paperwork but I said no, no need I trust you. I asked him about the snotty nose 39 had. He said probably "shipping fever" that usually goes away after a few days on its own, which it did. He said they shouldn't need anything else but to call him if I ran into any problems. Nice guy... left me wondering though... why won't my doctor do house calls?
I got them for my family. I'll find out Christmas, if I'm going to grain finish them or grass finish them and push out my processing date. There are advantages/disadvantages to both.
Jesus is Lord and Christ
I've been watching the market. It makes little sense to me that a feeder cattle (350 to 500 lbs) are more per pound than fattened live cattle (1050 to 1200 lbs) that are ready for processing. Speaking pound wise here... So you buy them high and feed them, then sell them low? This defies my common sense... What about cattle in between 500 lbs to 1050 lbs? I have so much to learn...
I locked in a price that was quite a bit lower than what the live cattle price is today. But they were called 500 lbs, although the weighed a tad over 500 lbs at the time of purchase. I'm not sure what to think since there is no market for cattle in-between 500 to 1050 lbs. Very strange...
I'm Very Thankful they are here and doing well \o/. I verified yesterday with the vet that TRIPP 30 and 39 got a clean bill of health and had all their shots, including tetanus for banding and they were also dewormed. The vet said he could mail me the paperwork but I said no, no need I trust you. I asked him about the snotty nose 39 had. He said probably "shipping fever" that usually goes away after a few days on its own, which it did. He said they shouldn't need anything else but to call him if I ran into any problems. Nice guy... left me wondering though... why won't my doctor do house calls?
I got them for my family. I'll find out Christmas, if I'm going to grain finish them or grass finish them and push out my processing date. There are advantages/disadvantages to both.
Jesus is Lord and Christ
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Cecilia's-life
Almost Self-Reliant
Not even fair! Hospital food sucks!
FarmerJamie
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Candied pecans.
2 1/2 cups raw pecans.
White from 1 egg
1/2 cup sweetener (sugar or substitute) I use Swerve
1/8 tsp salt
1 1/2 tsp cinnamon (adjust to your preferences).
Preheat oven to 300
I am lazy.
2 gallon zip top bags.
Put the dry ingredients in one bag, mix thoroughly
Foam the egg white
Put pecans in 2nd bag, add egg white, mix well.
Dump dry bag contents into the pecan bag, close, just knead and mix well.
Line a cookie sheet with aluminum foil. Spread out nut mixture into single layer.
Bake for 30 minutes, stirring every 10
Take out, let cool.
The sugar substitute version has to be watched closely, it burns quickly towards the end.
The wife likes a pinch of cayenne in hers
2 1/2 cups raw pecans.
White from 1 egg
1/2 cup sweetener (sugar or substitute) I use Swerve
1/8 tsp salt
1 1/2 tsp cinnamon (adjust to your preferences).
Preheat oven to 300
I am lazy.
2 gallon zip top bags.
Put the dry ingredients in one bag, mix thoroughly
Foam the egg white
Put pecans in 2nd bag, add egg white, mix well.
Dump dry bag contents into the pecan bag, close, just knead and mix well.
Line a cookie sheet with aluminum foil. Spread out nut mixture into single layer.
Bake for 30 minutes, stirring every 10
Take out, let cool.
The sugar substitute version has to be watched closely, it burns quickly towards the end.
The wife likes a pinch of cayenne in hers
Last edited:
FarmerJamie
Mr. Sensitive
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I have used this one too, I just found the other one in my recipe notebook firstKeto Candied Pecans
Keto candied pecans are delicious and popular at the holidays. You're going to have to hold yourself back from eating them while they are in the oven!
I haven't tried this recipe, but I have used recipes that caramelize erythritol and they worked!
