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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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I have not tried this recipe. I got this recipe from 200 Low Carb Cooker Slow Cooker Recipes. Ingredients:
3 cups walnuts (300 grams) |
1 1/2 teaspoons ground cinnamon |
1 tablespoon butter, melted (14 grams) |
1/4 teaspoon salt |
2 teaspoons vanilla extract |
1/3 cup sugar-free maple syrup (78 milliliters) |
1/3 cup splenda sugar substitute (8 grams) |
Directions:
1. Put the walnuts in your slow cooker.
2. 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.
3. 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.
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