Directions:
- Put the walnuts in your slow cooker.
- In a bowl, mix together the cinnamon, butter, salt, vanilla extract, pancake syrup, and 1/4 cup of the Splenda. Pour the mixture over the nuts and stir to coat. Cover the slow cooker, set it to low; and let it cook for 2-3 hours, stirring every hour or so.
- Then uncover the slow cooker and cook, stirring every 20 minutes, until the nuts are almost dry. Stir in the remaining 2 tablespoons Splenda, cook for another 20 minutes, then remove from the slow cooker and cool. Store in an airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.93 Kcal (950 kJ) | ||
| Calories from fat | 188.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.95g | 32% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 1% | |
| Sodium | 70.39mg | 3% | |
| Potassium | 178.3mg | 4% | |
| Total Carbs | 4.52g | 2% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 8.05g | 16% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 32.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 493.96 Kcal (2068 kJ) | ||
| Calories from fat | 410.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.6g | 32% | |
|---|---|---|---|
| Cholesterol | 7.38mg | 1% | |
| Sodium | 153.21mg | 3% | |
| Potassium | 388.11mg | 4% | |
| Total Carbs | 9.84g | 2% | |
| Sugars | 1.08g | 2% | |
| Dietary Fiber | 5.6g | 10% | |
| Protein | 17.52g | 16% | |
| Vitamin C | 1.5mg | 1% | |
| Iron | 2.3mg | 6% | |
| Calcium | 71mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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