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pecan Splenda sugar substitute curry powder cayenne pepper soy sauce garlic ground cinnamon Splenda sugar substitute
Viewed: 17 - Published at: 8 years agoIngredients
- 1 lb pecan halves or 1 lb pecan pieces (4 cups)
- 14 cup Splenda sugar substitute, for Baking or 14 cup granulated sugar
- 12-1 teaspoon curry powder
- 14-12 teaspoon cayenne pepper
- 2 -3 teaspoons soy sauce
- 12-34 teaspoon garlic powder
- 14-12 teaspoon ground cinnamon
- 2 -3 tablespoons Splenda sugar substitute, for baking
Method
- ***NOTE: "Splenda for Baking" is measured spoon for spoon like sugar, but contains less than 1 carb per tsp.
- It is not the Splenda in little packets.
- Preheat oven to 325 degrees.
- Place pecans in single layer on baking sheet.
- Roast 15-17 minutes or until lightly golden brown and slightly crunchy.
- In large bowl, add the Dry Coating mix (Splenda)
- Set aside.
- About 5 minutes before pecans are done, in a saucepan add ALL Seasoning Mix ingredients and bring just to boil.
- It may not seem like enough sauce; however, it should be enough to coat the outside of all the nuts.
- Immediately add hot nuts and stir continuously until all liquid has been absorbed and no liquid remains on bottom on saucepan.
- This will take about 1-2 minutes.
- Pour nuts into Dry Coating mix bowl and stir to coat nuts.
- Pour nuts onto a Silpat silicone mat, parchment or waxed paper, separating nuts.
- Cool.
- Store in air-tight container.
- Would keep for weeks, but they won't last that long.
- VARIATION: Mix these nuts with craisins (or raisins), butterscotch chips, and mini-pretzels for a delicious Bar Mix appetizer.
