3 cups Southern Recipe Small Batch Pineapple Ancho Pork Rinds
½ cup butter
6 Tbsp. natural sweetener
½ cup pecans, chopped
½ tsp. vanilla extract
In a small saucepan, combine sweetener and butter and melt over medium heat. Stir constantly and bring to boil. Turn heat down to low and simmer for approximately 5 minutes. Add the pecans to the mixture and continue to heat for another 2 minutes. Remove the butter mixture from the heat and stir in vanilla extract.
Add pork rinds in a medium bowl and slowly pour the butter mixture over the rinds, toss to coat. Pour the coated pork rinds onto a parchment lined cookie sheet and let cool. Store at room temperature in a sealed container.