Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 11-14-2006, 06:41 PM   #1
Major LCF Poster!
 
Yummy's_Girl's Avatar
 
Join Date: Aug 2006
Location: Ohio
Posts: 1,935
Gallery: Yummy's_Girl
Stats: 168/134/130-135
WOE: A way of my own
Start Date: June 2006
Nuts about nuts!

Here are some nut recipes for thanksgiving snacking ideas.

Rodeo Nuts

1/2 cup water
1 cup splenda
1 tsp. vanilla
5 tsp. cinnamon
3 cups mixed nuts (1 cup each pecans, cashews, walnuts) or other nuts of choice

Make a syrup of water, sugar, and vanilla in a small bowl. Stir well and add
cinnamon. Mix well with a fork to break up the clumps. Pour mixture into a
large nonstick skillet and cook over medium-low heat, stirring occasionally.
When syrup begins to form threads, add nuts and continue to turn, stirring
until syrup evaporates and splenda crystallizes on nuts. Remove from heat and spread coated nuts on wax paper to cool. Note: Watch the cashews; they tend
to break apart when stirring.

***********************

HOT AND SPICY NUTS

2 tb Unsalted butter
1 tb Worcestershire sauce
1/4 ts Ground cumin
1/2 ts Celery salt
1/2 ts Garlic powder
1/8 ts Cayenne pepper
1/2 ts Seasoned salt
1 1/2 c Mixed unsalted roasted-nuts
1 tb Coarse (kosher) salt

Preheat oven to 325_F.

Melt the butter in a medium-size saucepan over low
heat. Add the remaining ingredients excepts the nuts
and coarse salt. Simmer over low heat for several
minutes to combine flavors.

Add the nuts and stir until evenly coated. Spread
on a baking sheet and bake for 15 to 20 minutes,
shaking the pan occasionally.

Toss the nuts with the coarse salt and let cool.
Store in an airtight container.


***********************

Sweet Spicy Almonds

1 cup splenda, divided
1 tbsp. seasoned salt
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
6 tbsp. oil (I used canola)
4 cups (1 1/2 lb.) whole blanched almonds


Combine 2 tbsp. splenda, seasoned salt, cumin, and red pepper flakes and set
aside. In heavy 10" or 12" skillet, heat oil over medium-high heat. Stir in
almonds; sprinkle with remaining splenda. Cook, stirring constantly, until
splenda melts or is golden brown. Remove almonds from skillet. Sprinkle with
seasoning mixture; toss until well coated.

Cool. Store in airtight containers. Makes about 4 cups.

You can substitute pecan or walnut halves, or even unsalted roasted peanuts.

Last edited by Yummy's_Girl; 11-14-2006 at 06:46 PM..
Yummy's_Girl is offline   Reply With Quote

Sponsored Links
Old 11-14-2006, 07:47 PM   #2
Senior LCF Member
 
Join Date: Aug 2006
Location: Calgary, AB Canada
Posts: 403
Gallery: Bev-Ann
Stats: Ht 5' 2.5" Size 10 / 8 / 2
WOE: High Protein, LC
Start Date: Sep. 2008
I didn't know Splenda would "form threads" or turn "golden brown" when cooked, but I haven't tried it in glazing types of recipes. How long does it take before that happens? I imagine that it could be quite awhile for all the water to evaporate or does it happen while there's still some liquid?

Last edited by Bev-Ann; 11-14-2006 at 07:51 PM..
Bev-Ann is offline   Reply With Quote
Old 11-15-2006, 12:18 AM   #3
Major LCF Poster!
 
theislandgirl's Avatar
 
Join Date: Dec 2004
Location: Vancouver Island, BC, Canada
Posts: 1,471
Gallery: theislandgirl
Stats: forever and ever
WOE: Atkins/PP/semi-paleo
Start Date: July 1998
It doesn't happen, actually. This is one of those wonderful sub Splenda straight up for Sugar recipes that hasn't actually been tested, far as I can see...

I've seen recipes for spiced nuts that don't involve sugar-candying effects; mostly, until recently anyway, they involve beaten egg white as the binding agent to already toasted nuts, or alternately, a vegetable gum mixture such as not/Sugar to provide a binder/texturizer for the spices and sweeteners.


theislandgirl is offline   Reply With Quote
Old 11-15-2006, 05:21 AM   #4
Major LCF Poster!
 
Yummy's_Girl's Avatar
 
Join Date: Aug 2006
Location: Ohio
Posts: 1,935
Gallery: Yummy's_Girl
Stats: 168/134/130-135
WOE: A way of my own
Start Date: June 2006
I havent tested it. I got this from a low carb newsgroup. I guess I assumed they had tested it. my bad
Yummy's_Girl is offline   Reply With Quote
Old 11-15-2006, 05:26 AM   #5
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by Yummy's_Girl View Post
Rodeo Nuts

1/2 cup water
1 cup splenda
1 tsp. vanilla
5 tsp. cinnamon
3 cups mixed nuts (1 cup each pecans, cashews, walnuts) or other nuts of choice

Make a syrup of water, sugar, and vanilla in a small bowl. Stir well and add
cinnamon. Mix well with a fork to break up the clumps. Pour mixture into a
large nonstick skillet and cook over medium-low heat, stirring occasionally.
When syrup begins to form threads, add nuts and continue to turn, stirring
until syrup evaporates and splenda crystallizes on nuts. Remove from heat and spread coated nuts on wax paper to cool. Note: Watch the cashews; they tend
to break apart when stirring.

I tried a half batch of this with just a slight tweak.

1/4 cup davinci Praline syrup
1/2 cup splenda(equivilent) (i used sweetzfree)
1 teaspoon isomalt(diabeti Sweet would work also) this amount of isomalt should not bother anybody
1 tsp. vanilla
1 tsp. cinnamon (1/2 of the original would have been way too much)
1 1/2 cups pecans

Mixed ingredients to disolve over medium heat in nonstick saucepan then add pecans to coat completely.

Turn out coated nuts onto a nonstick foil lined cookie sheet and roast under a low broil until nice and toasty brown.

enjoy!

The scant 1 t. isomalt was enough to make this work.







Kevinpa is offline   Reply With Quote
Old 11-15-2006, 05:41 AM   #6
MAJOR LCF POSTER!
 
Bfranke's Avatar
 
Join Date: Jan 2003
Location: Michigan
Posts: 1,918
Gallery: Bfranke
Stats: 177.5/139.5/117.5
WOE: Modified Atkins/Exercise
Start Date: 12/26/05
They look really good. But, nuts of any kind are my biggest problem. I purchased close to a pound of cashews yesterday.......well, they were down by a LOT by the time I was able to quit. Guess I won't be making any of these special ones.
Bette
Bfranke is offline   Reply With Quote
Old 11-15-2006, 07:27 AM   #7
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by Bfranke View Post
They look really good. But, nuts of any kind are my biggest problem. I purchased close to a pound of cashews yesterday.......well, they were down by a LOT by the time I was able to quit. Guess I won't be making any of these special ones.
Bette
I hear what you are saying Bette, I also have that weakness and really would only make something like this for the holiday when family and friends are over. I chose pecans because they are the lowest in carbs....and psssst don't tell anybody but I ate the whole batch I just made and had to call it breakfast :blush:
Kevinpa is offline   Reply With Quote
Old 11-15-2006, 08:53 AM   #8
Senior LCF Member
 
Join Date: Aug 2006
Location: Calgary, AB Canada
Posts: 403
Gallery: Bev-Ann
Stats: Ht 5' 2.5" Size 10 / 8 / 2
WOE: High Protein, LC
Start Date: Sep. 2008
Quote:
Originally Posted by theislandgirl View Post
It doesn't happen, actually. This is one of those wonderful sub Splenda straight up for Sugar recipes that hasn't actually been tested, far as I can see...
I was thinking the same thing, but since I haven't used Splenda in a very long time I had to wonder if it had changed dramatically over the years.
Regardless, the recipes look really good! I'll have to try them by using something that will make a syrup, similar to what Kevin did.

Last edited by Bev-Ann; 11-15-2006 at 08:58 AM..
Bev-Ann is offline   Reply With Quote
Old 11-15-2006, 03:11 PM   #9
Major LCF Poster!
 
Yummy's_Girl's Avatar
 
Join Date: Aug 2006
Location: Ohio
Posts: 1,935
Gallery: Yummy's_Girl
Stats: 168/134/130-135
WOE: A way of my own
Start Date: June 2006
Thanks Kevinpa for trying it out and giving us an option so we can use this. I dont feel like such an idiot now for posting something that "wouldnt work."
Yummy's_Girl is offline   Reply With Quote
Old 11-15-2006, 03:39 PM   #10
Senior LCF Member
 
Join Date: Feb 2004
Posts: 234
Gallery: bigmomma
Thanks Kevin, nice save Your pecans look great! Are they actually CRUNCHY? I hate having to pick all the glazed nuts that come on those fancy restaurant salads...these look just perfect...and Bette, I feel ya on the CASHEWS! (all nuts are good but i crave 'em like crack!)
bigmomma is offline   Reply With Quote
Old 11-15-2006, 03:53 PM   #11
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 38,500
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I HAVE made a "sugared" nut with Splenda that worked very well by simply pan-sauteing the nuts in a bit of butter, then sprinkle liberally with granular Splenda and cinnamon, and fry a bit longer - the stuff adhered to the nuts fine and they were quite tasty. Not "candied" exactly like a syrupy base would do but still crunchy, sweet & spicy, and VERY simple to do. I didn't even measure - just threw a good pat of butter in a nonstick pan, melted it, poured in nuts and winged the whole thing!
Charski is offline   Reply With Quote
Old 11-15-2006, 04:05 PM   #12
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 38,500
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
...which I guess would make them WING NUTS....

Sometimes I crack myself up! Hey, I'm at work and bored and wanna go home -
Charski is offline   Reply With Quote
Old 11-15-2006, 04:19 PM   #13
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by bigmomma View Post
Thanks Kevin, nice save Your pecans look great! Are they actually CRUNCHY? I hate having to pick all the glazed nuts that come on those fancy restaurant salads...these look just perfect...and Bette, I feel ya on the CASHEWS! (all nuts are good but i crave 'em like crack!)
As soon as they cool completely they are nice and CRUNCHY.
Kevinpa is offline   Reply With Quote
Old 11-15-2006, 04:39 PM   #14
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,088
Gallery: magnamater
I made Dana Carpender's recipe for Curry Pecans. . .adding a couple dashes of worchester sauce because I wanted to. . .this recipe was from the slow cooker cookbook. . .

I warn you. . .

These are dead good. . .deadly beyond deadly.

Portion control an issue with me on these babies. . .but great, as Kevin says, for sharing with others!!!!
magnamater is offline   Reply With Quote
Old 07-22-2007, 07:50 AM   #15
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Bump
Kevinpa is offline   Reply With Quote
Old 07-24-2007, 06:06 PM   #16
Senior LCF Member
 
lcmiller461's Avatar
 
Join Date: Jul 2004
Location: Texas
Posts: 554
Gallery: lcmiller461
Stats: 160/135/125
WOE: Atkins, etc.
So glad you bumped this, Kevin--can't wait to try those pecans!
lcmiller461 is offline   Reply With Quote
Old 07-24-2007, 07:05 PM   #17
Senior LCF Member
 
decodiana's Avatar
 
Join Date: Jan 2006
Location: New Jersey
Posts: 371
Gallery: decodiana
Stats: 301/239/150
WOE: Protein Power
Start Date: Start again 1/5/13
These are really good, too. They're even better the next day.

http://www.lowcarbfriends.com/bbs/lo...iced-nuts.html
decodiana is offline   Reply With Quote
Old 08-11-2007, 08:34 AM   #18
Very Gabby LCF Member!!!
 
zizi's Avatar
 
Join Date: Jul 2004
Location: Earth
Posts: 4,950
Gallery: zizi
Stats: Over 84 lbs. lost in ~16 months. Goal @ 3/2011
WOE: Low Carb Eclectic
Start Date: LAST Restart Mid-March 2010
Hot buttered nuts (Planters "heart healthy mix" - pecans, walnuts, almonds, peanuts, hazlenuts, and pistchios) are a great substitute for popcorn. I just have to be careful about portion control!
zizi is offline   Reply With Quote
Old 05-29-2008, 07:39 AM   #19
Blabbermouth!!!
 
tinatina's Avatar
 
Join Date: Jun 2007
Location: WV
Posts: 6,545
Gallery: tinatina
Stats: 223/187/130 5ft3.5in
WOE: South Beach
Start Date: 2007
ok, I wanna make the candied ones.

Did anyone try out the original recipe?

What is isomalt? Or what does it actually do for the recipe? is this what makes it carmelize? I don't have isomalt or diabeti sweet, what's another good substitute?

Since I'm doing SB, I don't really wanna try Charski's version. No offense Char!

TIA!
tinatina is offline   Reply With Quote
Old 05-29-2008, 10:54 PM   #20
Major LCF Poster!
 
theislandgirl's Avatar
 
Join Date: Dec 2004
Location: Vancouver Island, BC, Canada
Posts: 1,471
Gallery: theislandgirl
Stats: forever and ever
WOE: Atkins/PP/semi-paleo
Start Date: July 1998
Eh? There's no sugar in Charski's version.

And Kevin tried out the original recipe with only 1 small substantial change, the addition of isomalt/diabetisweet (which is also isomalt with some extra ace-k sweetener added), and I believe he said that's why it caramelized or made it a bit syrupy. Any "bulking sweetener" will work for this, everything from sugar or fructose (which are highcarb of course) to xylitol, erythritol, maltitol, and the isomalt mentioned.

Hope that helps.

theislandgirl is offline   Reply With Quote
Old 05-30-2008, 04:19 AM   #21
Blabbermouth!!!
 
tinatina's Avatar
 
Join Date: Jun 2007
Location: WV
Posts: 6,545
Gallery: tinatina
Stats: 223/187/130 5ft3.5in
WOE: South Beach
Start Date: 2007
Hey islandgirl, thanks!

Charski version had butter, which SB doesn't promote. Just trying to stick to plan!
tinatina is offline   Reply With Quote
Old 05-30-2008, 01:26 PM   #22
Senior LCF Member
 
Cocapelle's Avatar
 
Join Date: Jul 2003
Location: Arizona
Posts: 474
Gallery: Cocapelle
WOE: Atkins
I love nuts! Thank you for the recipes! I will be trying these out.
Cocapelle is offline   Reply With Quote
Old 03-22-2009, 05:36 PM   #23
Very Gabby LCF Member!!!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 4,801
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
Anyone else have any recipes they care to share?
Linny is offline   Reply With Quote
Old 03-22-2009, 06:20 PM   #24
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
Here's one from LindaSue's site, haven't tried them yet only because I love chocolate and nuts and I don't think I'd be able to stop eating these!

COCOA COATED NUTS

Ingredients

2 ounces pecans about 3/4 cup *
2 ounces almonds about 3/4 cup *
1 egg white
Generous pinch salt
1/8 teaspoon vanilla
1/2 cup granular Splenda or equivalent liquid Splenda
2 tablespoons cocoa sifted



Instructions
In a small bowl, whisk the egg white with a fork until frothy. Whisk in all but the nuts until as well blended as possible. The mixture will be very thick and almost dry. Add the nuts and stir with a rubber spatula until they are well coated. Spread the nuts on a nonstick foil lined baking sheet. Bake at 325║ for 15-20 minutes until the coating has set and becomes crisp. Cool then break apart before eating. Store in an airtight container at room temperature.

Makes 4 servings or about 4 1/2 ounces

* You can use any kind of nuts for this but you'll have to adjust the counts. I used finely chopped pecans and sliced almonds because that's all I had on hand.

With granular Splenda:
Per Serving: 204 Calories; 18g Fat; 6g Protein; 9g Carbohydrate; 3.5g Dietary Fiber; 5.5g Net Carbs

With liquid Splenda:
Per Serving: 192 Calories; 18g Fat; 6g Protein; 6g Carbohydrate; 3.5g Dietary Fiber; 2.5g Net Carbs

This version came out a lot more like the Emerald Cocoa Roasted Almonds. The coating is much drier than my previous version. The extra cocoa really boosted the chocolate flavor too. Because the coating mixture comes out so much thicker with the extra cocoa in it, you'll really have to toss the nuts in it well to get them evenly coated. It won't seem like there is enough coating but there is.
BikerAng is offline   Reply With Quote
Old 03-23-2009, 04:24 AM   #25
Very Gabby LCF Member!!!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 4,801
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
BikerAng - whoa, that recipe sounds divine.
Linny is offline   Reply With Quote
Old 03-23-2009, 12:18 PM   #26
Senior LCF Member
 
Join Date: Sep 2003
Location: Alabama
Posts: 440
Gallery: Dixie Barkley
Marking my spot.
Dixie Barkley is offline   Reply With Quote
Old 03-23-2009, 12:46 PM   #27
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
Quote:
Originally Posted by Linny View Post
BikerAng - whoa, that recipe sounds divine.
I haven't made them yet because I don't think I could stop eating them! I'll probably make them for a dinner party or something so I can try them but give them away if they are too good.
BikerAng is offline   Reply With Quote
Old 03-23-2009, 03:08 PM   #28
Very Gabby LCF Member!!!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 4,801
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
Quote:
Originally Posted by BikerAng View Post
I haven't made them yet because I don't think I could stop eating them! I'll probably make them for a dinner party or something so I can try them but give them away if they are too good.
Me too
Linny is offline   Reply With Quote
Old 03-23-2009, 03:29 PM   #29
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Here is one similar to LindaSue's.


http://www.lowcarbfriends.com/bbs/lo...ed-pecans.html
Kevinpa is offline   Reply With Quote
Old 03-23-2009, 05:16 PM   #30
Very Gabby LCF Member!!!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 4,801
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
Quote:
Originally Posted by Kevinpa View Post
YUM
Linny is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 08:43 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends« is a registered mark of Friends Forums, LLC.