Faldred
DIS Veteran
- Joined
- Dec 18, 2008
More from my blog...
1 c. Almonds, whole
1 c. Walnuts, pieces
1 c. Pecans, halves
3 T. Butter
4 T. Cinnamon, ground
3/4 c. Splenda
2 T. (appx.) Water
In a large non-stick pan or skillet, melt the butter over medium heat. Add the nuts and stir to coat. Add cinnamon and Splenda, turning to coat completely. Add water a tiny bit at a time until the cinnamon and Splenda completely dissolve. Spread mixture over a baking sheet (lining with parchment paper is a good idea) and let cool completely.
Makes appx. 10 servings of 1/4 cup each, 3 net carbs
Note: It is vital that you do not add too much water -- you want the Splenda to simply dissolve, not turn into a syrup.
1 c. Almonds, whole
1 c. Walnuts, pieces
1 c. Pecans, halves
3 T. Butter
4 T. Cinnamon, ground
3/4 c. Splenda
2 T. (appx.) Water
In a large non-stick pan or skillet, melt the butter over medium heat. Add the nuts and stir to coat. Add cinnamon and Splenda, turning to coat completely. Add water a tiny bit at a time until the cinnamon and Splenda completely dissolve. Spread mixture over a baking sheet (lining with parchment paper is a good idea) and let cool completely.
Makes appx. 10 servings of 1/4 cup each, 3 net carbs
Note: It is vital that you do not add too much water -- you want the Splenda to simply dissolve, not turn into a syrup.
