The Best Air Fryer Paleo Maple Candied Pecans

When it comes to the perfect snack, look no further than paleo air fryer maple candied pecans. They are salty, buttery, sweet, and delicious. You could even eat a handful of candied pecans for dessert. 

However, before we get to the recipe, let’s discuss the specifics of the paleo diet. 

What Is The Paleo Diet 

The Paleolithic diet is a diet that mimics the diet of humans that lived during the Paleolithic era. The Paleolithic diet is also called the paleo, stone-age, or caveman diet. 

Fish, lean meats, as well as fruits and vegetables, and nuts and seeds are included in the paleo diet. These foods were collected by hunting or harvesting foods from the earth. 

The paleo diet restricts foods that arose when the farming industry became established 10,000 years ago. Restricted foods on the paleo diet include dairy products like heavy cream, legumes such as peanuts, and grains such as oats.

I know what you are thinking are pecans paleo? Yes, pecans are paleo. Therefore, this air fryer maple candied pecan recipe is paleo-friendly. 

Are Candied Pecans Good For You?

Yes, candied pecans are good for you. They are made with healthy ingredients such as pecans, maple syrup, and cinnamon. 

Pecans are considered a high-energy food since 93% of pecan kernel consists of lipids and carbohydrates. Pecans also contain protein, fiber, iron, phosphorus, thiamine, manganese, zinc, and magnesium. 

Studies show that high consumption of nuts is linked to a decreased risk of heart disease, mortality associated with type two diabetes, and overall mortality. 

Pecans are also beneficial if you are dealing with brittle hair or hair loss or want to grow your hair longer. Additionally, pecans have anti-aging and antioxidant effects and can boost immunity. 

Furthermore, pecans are recommended for people with high blood pressure because they are low sodium and high potassium food. In addition, pecans can decrease blood sugar, lipids, and atherosclerosis. Pecans can also help with weight management. 

Maple syrup contains a rich mineral profile and a high ratio of phenolic compounds. Maple syrup has anticancer, antioxidant, and antimutagenic properties. Compared to corn syrup, dextrose, and brown rice syrup, maple syrup has a lower glucose and insulin response, making it a better substitute for refined sugar. 

In contrast, cinnamon has phytochemicals that can enhance the brain’s capacity to use glucose. Cinnamon also contains antioxidant, antibacterial, and anti-inflammatory effects. 

Traditional medicine used cinnamon to treat digestive and respiratory issues. In addition to this, cinnamon is also used to treat heart disease and diabetes. Moreover, cinnamon has the potential to be used to prevent and treat Parkinson’s and Alzheimer’s disease. 

How Do You Know When Candied Pecans Are Done

The candied pecans will develop a shiny coating and a nutty aroma when they are finished cooking. Watch the candied pecans closely so they do not burn. 

Can Diabetics Eat Candied Pecans

Yes, diabetics can eat candied pecans. Pecans are loaded with protein and healthy fats, and these candied pecans are low carb. Each serving of candied pecans contains 7.1 grams of carbs and 6.2 net carbs. 

More importantly, each serving of candied pecans contains 5.5 grams. Since they are made with sweet maple syrup, which is lower on the glycemic index, these air fryer pecans will not increase blood sugar levels as quickly as table sugar. 

Should Candied Pecans Be Refrigerated

While candied pecans can be refrigerated for 3 weeks, I would recommend against it. The fridge could destroy the candied pecan’s crunchy coating. Therefore, it’s best to store these candied pecans at room temperature. 

How Long Do Candied Pecans Last

Candied pecans will last for a week as long as they are stored in an airtight container. If you store the candied pecans in a ziplock bag, press the air out of the bag before sealing it.

References: 

Błaszczyk, N., Rosiak, A., & Kałużna-Czaplińska, J. (2021). The Potential Role of Cinnamon in Human Health. Forests, 12(5), 648. MDPI AG. Retrieved from http://dx.doi.org/10.3390/f12050648

Chamila Nimalaratne, Jane Blackburn, Rajasekaran R. Lada, A comparative physicochemical analysis of maple (Acer saccharum Marsh.) syrup produced in North America with special emphasis on seasonal changes in Nova Scotia maple syrup composition, Journal of Food Composition and Analysis, Volume 92, 2020, 103573, ISSN 0889-1575, https://doi.org/10.1016/j.jfca.2020.103573. (https://www.sciencedirect.com/science/article/pii/S0889157520302180)

Kawatra, P., & Rajagopalan, R. (2015). Cinnamon: Mystic powers of a minute ingredient. Pharmacognosy research, 7(Suppl 1), S1–S6. https://doi.org/10.4103/0974-8490.157990