Nuts about nuts!

[Yummy's_Girl]

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.

[Bev-Ann]

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?

[theislandgirl]

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.

[Yummy's_Girl]

I havent tested it. I got this from a low carb newsgroup. I guess I assumed they had tested it. my bad

[Kevinpa]

Originally Posted by Yummy's_Girl

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.

[Bfranke]

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

[Kevinpa]

Originally Posted by Bfranke

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:

[Bev-Ann]

Originally Posted by theislandgirl

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.

[Yummy's_Girl]

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."

[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!)

[Charski]

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]

...which I guess would make them WING NUTS....

Sometimes I crack myself up! Hey, I'm at work and bored and wanna go home -

[Kevinpa]

Originally Posted by 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!)

As soon as they cool completely they are nice and CRUNCHY.

[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!!!!

[Kevinpa]

Bump

[lcmiller461]

So glad you bumped this, Kevin--can't wait to try those pecans!

[decodiana]

These are really good, too. They're even better the next day.

Most Awesome Rum Glazed Spiced Nuts

[zizi]

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!

[tinatina]

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!

[theislandgirl]

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.

[tinatina]

Hey islandgirl, thanks!

Charski version had butter, which SB doesn't promote. Just trying to stick to plan!

[Cocapelle]

I love nuts! Thank you for the recipes! I will be trying these out.

[Linny]

Anyone else have any recipes they care to share?

[BikerAng]

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 325º 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.

[Linny]

BikerAng - whoa, that recipe sounds divine.

[Dixie Barkley]

Marking my spot.

[BikerAng]

Originally Posted by Linny

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.

[Linny]

Originally Posted by BikerAng

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

[Kevinpa]

Here is one similar to LindaSue's.


http://www.lowcarbfriends.com/bbs/lo...ed-pecans.html

[Linny]

Originally Posted by Kevinpa

Here is one similar to LindaSue's.


http://www.lowcarbfriends.com/bbs/lo...ed-pecans.html

YUM