Pecan Caramel Crunch

5 tsp Truvia Baking Blend Natural Sweetener with Sugar - serving size 1/2 tsp (2g)
1 pat (1" sq, 1/3" high) Butter, salted
1 tbsp Heavy Whipping Cream
7 gram(s) Pecans, chopped - 1 T (by JXNCHICORY)
1 1tsp Canola Oil
1 serving Mission , 6.5" Low Carb Fajita Size Tortilla
2.5 grams Molasses, blackstrap

Make the tortilla really brown and crispy. The crispier the better.

Pan fry the low carb tortilla in the canola oil on both sides. Once it is toasted and crispy on both sides drain oil and drip dry tortilla on a paper towel and set aside. Once the tortilla is cool cut up the crispy tortilla until it is in small pieces and set to the side. Toast and add salt to raw peacans and toss in fry pan until roasted and then put them to the side. Place the truvia to hot pan and melt it. When it turns beige and is bubbling add butter and mollases. Once butter is melted and it is bubbling again add heavy cream. When the mixture returns to a boil let it boil for another few seconds just to make sure it is candy temperature. Put all the ingredients together in the pan and stir while the mixture is hot. Turn off burner and continue to stir. When everything is evenly coated with the caramel then put it into a container. Cool the caramel and nuts.

Serving Size: It may be two servings but I eat 2 servings at a time, no lie.