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1 pound chopped pecans1 tablespoon ground cinnamon1 teaspoon ground nutmeg1/4 cup honey1 teaspoon vanilla extract2 (1 pound) packages brown sugar substitute (such as Splenda ®)2 cups sugar substitute (such as Splenda)1 cup evaporated milk1/4 cup butter1 (16 ounce) package frozen phyllo dough, thawed1/4 cup all-purpose flour, or as needed2 tablespoons confectioners' sugar for dustingPreheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet or jelly roll pan. Stir the pecans, cinnamon, and nutmeg together in a bowl until evenly blended. Drizzle in the honey and vanilla, mixing well. Place the brown sugar substitute, white sugar substitute, evaporated milk, and butter in a pan, and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens, 12 to 15 minutes. Gradually stir in the pecan mixture. Remove from heat. Unroll 3 sheets of phyllo and place in the prepared baking pan. Dust lightly with flour. Spoon a thin layer of the pecan-sugar mixture over the phyllo sheets. Cover with 3 more phyllo sheets, dust with flour, and spoon the pecan-sugar mixture over the phyllo. Repeat three more times ending with phyllo sheets on top, and using all the phyllo and pecan-sugar mixture to make a stack about 1 inch high. Bake in preheated oven until top is golden brown, 10 to 12 minutes. Cool completely before dusting with confectioners' sugar, and cutting into 2 inch squares. Amount Per Serving Calories: 231 | Total Fat: 9.3g | Cholesterol: 4mg Powered by ESHA Nutrient Database
Servings Per Recipe: 45
Amount Per Serving
Calories: 231
Total Fat: 9.3gCholesterol: 4mgSodium: 61mgTotal Carbs: 30.9g Dietary Fiber: 1.3gProtein: 2.1g
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