Step 1

Preheat your oven to 400°F (204°C).

Step 2

Add all of your pecans to a medium-sized bowl, set aside.

Step 3

Add your confectioners swerve to a large bowl, set aside.

Step 4

Add your heavy cream to a small cup, set it aside.

Step 5

Cut up a stick of melted salted butter and add those pieces to a small bowl then set aside.

Step 6

Put your pecans on a baking sheet lined with parchment paper and spread them out. Roast in the oven for a couple of minutes, just until they get fragrant.

Step 7

Add your butter - except about a tablespoon - to a pan set over medium heat.

Step 8

As the butter starts to melt, add the swerve and heavy cream to the pan. Continuously work and combine those ingredients with a spatula.

Step 9

Once you see a golden caramel color, turn the heat off the burner and add your remaining amount of butter, along with the vanilla extract.

Step 10

Use your spatula and mix the butter and vanilla into the praline mixture until they dissolve.

Step 11

Then pour your roasted pecans right into the pan and give them a quick mix with your spatula to cover them in the praline mixture.

Step 12

Use a tablespoon to scoop out some of the mixture onto a baking sheet lined with parchment paper.

Step 13

Put the baking sheet in the fridge for about an hour or until they are fully set.