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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 45 |
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This is a variation on pralines. Use cinnamon and nutmeg to taste, and dust a little powdered sugar on top. Yum! Ingredients:
1 pound chopped pecans |
1 tablespoon ground cinnamon |
1 teaspoon ground nutmeg |
1/4 cup honey |
1 teaspoon vanilla extract |
2 (1 pound) packages brown sugar substitute (such as splenda ®) |
2 cups sugar substitute (such as splenda) |
1 cup evaporated milk |
1/4 cup butter |
1 (16 ounce) package frozen phyllo dough, thawed |
1/4 cup all-purpose flour, or as needed |
2 tablespoons confectioners' sugar for dusting |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet or jelly roll pan.
2. Stir the pecans, cinnamon, and nutmeg together in a bowl until evenly blended. Drizzle in the honey and vanilla, mixing well.
3. Place the brown sugar substitute, white sugar substitute, evaporated milk, and butter in a pan, and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens, 12 to 15 minutes. Gradually stir in the pecan mixture. Remove from heat.
4. Unroll 3 sheets of phyllo and place in the prepared baking pan. Dust lightly with flour. Spoon a thin layer of the pecan-sugar mixture over the phyllo sheets. Cover with 3 more phyllo sheets, dust with flour, and spoon the pecan-sugar mixture over the phyllo. Repeat three more times ending with phyllo sheets on top, and using all the phyllo and pecan-sugar mixture to make a stack about 1 inch high.
5. Bake in preheated oven until top is golden brown, 10 to 12 minutes. Cool completely before dusting with confectioners' sugar, and cutting into 2 inch squares.
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