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Old 11-15-2006, 05:26 AM   #1
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Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 3,454
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Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
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.


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

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