In anticipation of having my daughter, Amy, here for Christmas, I made a batch SCD Pecan Crispies. (Amy follows the Specific Carbohydrate Diet
to control Crohn's Disease.) It takes most of a day to make these
crisp, sweet, buttery gems, but it's well worth the effort. As I was
baking them, using the recipe I published last year, I came up with a
couple ideas to make the process easier. Here's the new version:
SCD Pecan Crispies
1/2 cup butter, melted1 egg, lightly beaten
1 1/2 lb. pecans, roughly chopped
3/4 cup honey
1 tsp. vanilla
1/2 tsp. salt
1/2 cup blanched almond flour
Combine all ingredients and spread evenly into an 11x17" jelly roll
pan that has been lined with parchment paper. (Cut the paper to
extend about 3” beyond 2 sides of the pan. You will use these
extensions later to lift the bars out of the pan. Lightly butter
the pan before lining to keep the paper from sliding around.)
Bake at 300º for 20-25 minutes until bubbly all over and starting
to firm up. Remove from oven and place pan on a cooling rack.
Loosen baked good from the sides of the pan with a spatula
where necessary.
When completely cool, gently lift baked good in one piece to a
cutting board. With a sharp knife, cut it into squares and transfer
the them carefully to cookie sheets lined with parchment paper,
spacing them ½” apart. They are quite delicate at this point and
may tend to break apart. If so, gently press them back together
with your fingers. Bake at 170º for 3 hours. Let cool in oven.
They will continue to crisp as they cool. (If still not crisp
when cool, reheat oven to 170º and bake for another 30 minutes.
Store airtight. They will stay crisp for a couple weeks. Should
the cookies lose their crispness, bake again for 30 minutes in a 170º oven, and once again, let cool in the oven.
Click here for information on how you can get a copy of this beautiful Turtle Soup Cookbook Cover and a set of all my
Turtle Soup Recipes, especially designed for the
Specific Carbohydrate Diet™
"Keep it simple."


