Recipe Category: Slow-Cooker
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Ingredients
- 3 cups (300 g) walnuts
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon (14 g) butter, melted
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/3 cup (78 ml) sugar-free pancake syrup
- 1/3 cup (8 g) Splenda, divided
Method
- Put the walnuts in your slow cooker
- In a bowl, mix together the cinnamon, butter, salt, vanilla extract, pancake syrup, and 1/4 cup (6 g) 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 to 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 Splenda, cook for another 20 minutes, and then remove from the slow cooker and cool
- Store in an airtight container
Makes 9 servings
- Each with 6 carbohydrate, 2 g dietary fiber, 4 g usable carbs
- Analysis does not include polyol in sugar-free syrup
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