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Maple Pecan Sugar-Free Holiday Clusters

These little bites of heaven are so addictive, you'll want to hide them from yourself! They've got that wonderful maple-pecan flavor combination that screams "holidays," but without any of the sugar crash. The best part? They come together in less than 30 minutes, making them perfect for last-minute gift giving or when you need a quick sweet fix that won't derail your healthy eating goals.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 3 cups raw pecan halves
  • ½ cup sugar-free maple-flavored syrup
  • ¼ cup granulated erythritol or monk fruit sweetener
  • 3 tablespoons butter
  • 1 teaspoon maple extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 1 cup sugar-free dark chocolate chips optional, for drizzling
  • Flaky sea salt for topping optional

Method
 

  1. Preheat your oven to 325°F and line a large baking sheet with parchment paper.
  2. Spread pecans on the baking sheet and toast in the oven for 8-10 minutes until fragrant. Remove and let cool slightly.
  3. In a medium saucepan over medium heat, combine sugar-free maple syrup, sweetener, and butter. Stir until butter melts and mixture comes to a gentle simmer.
  4. Remove from heat and stir in maple extract, vanilla extract, cinnamon, and sea salt. Mix well.
  5. Add the toasted pecans to the maple mixture and stir until every pecan is well coated.
  6. Using a spoon or small cookie scoop, drop clusters of pecans (about 4-5 pecans each) onto the parchment-lined baking sheet, leaving space between each cluster.
  7. Let clusters cool completely at room temperature for about 30 minutes, or speed things up by placing in the refrigerator for 15 minutes.
  8. If using chocolate, melt chocolate chips in the microwave in 30-second intervals, stirring between each. Drizzle over cooled clusters.
  9. Sprinkle with flaky sea salt if desired, and let chocolate set before serving. Store in an airtight container for up to 2 weeks.