INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Mix Brown Swerve, heavy cream, butter, water and salt in a heavy-bottomed saucepan.
Step 2
Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Add tapioca starch and whisk in until dissolved. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer.
Step 3
Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
Makes 32 small pralines.
