Directions
Set your Instant Pot to the “Sauté” function and melt the butter in the inner pot.
Add the pecans, Erythritol, cinnamon, nutmeg, ginger, cayenne, and salt.
Stir frequently and toast for 5 minutes until fragrant.
Press “Cancel” to turn off the heat.
Pour in the water and stir, scraping the bottom of the pot to deglaze.
Secure the lid, set the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 10 minutes.
While the pecans are cooking, preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper.
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to vent the remaining steam.
Carefully open the lid and use a slotted spoon to transfer the pecans to the prepared baking sheet, spreading them in a single layer.
Bake for 5-7 minutes, or until the glaze is set and the pecans are lightly toasted.
Let the pecans cool completely on the baking sheet. They will become crispier as they cool.
Serve and enjoy!
Don't skip the final baking step! This is crucial for drying out the pecans and creating that signature crispy, candied crunch.
