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Ingredients

1 pound chopped pecans 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg ¼ cup honey 1 teaspoon vanilla extract 2 (1 pound) packages brown sugar substitute (such as Splenda ®) 2 cups sugar substitute (such as Splenda) 1 cup evaporated milk ¼ cup butter 1 (16 ounce) package frozen phyllo dough, thawed ¼ cup all-purpose flour, or as needed 2 tablespoons confectioners' sugar for dusting

Nutrition Info

231.1 calories carbohydrate: 30.9 g cholesterol: 4.3 mg fat: 9.3 g fiber: 1.3 g protein: 2.1 g saturatedFat: 1.7 g servingSize: - sodium: 61.4 mg sugar: 23.9 g transFat: : - unsaturatedFat: : -

Preheat 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.

45 servings

This is a variation on pralines. Use cinnamon and nutmeg to taste, and dust a little powdered sugar on top. Yum!