Caribbean Bar Nuts - Low-Carb - No Salt Added

Ingredients

• 1 lb pecan halves or pecan pieces (4 cups)

SEASONING MIX

• 1/4 cup Splenda sugar substitute, for Baking or granulated sugar
• 1/2-1 teaspoon curry powder
• 1/4-1/2 teaspoon cayenne pepper
• 2-3 teaspoons soy sauce
• 1/2-3/4 teaspoon garlic powder
• 1/4-1/2 teaspoon ground cinnamon

DRY COATING

• 2-3 tablespoons Splenda sugar substitute, for baking

Directions

1. 1

   ***NOTE: "Splenda for Baking" is measured spoon for spoon like sugar, but contains less than 1 carb per tsp. It is not the Splenda in little packets.

2. 2

   Preheat oven to 325 degrees.

3. 3

   Place pecans in single layer on baking sheet.

4. 4

   Roast 15-17 minutes or until lightly golden brown and slightly crunchy.

5. 5

   In large bowl, add the Dry Coating mix (Splenda)

6. 6

   Set aside.

7. 7

   About 5 minutes before pecans are done, in a saucepan add ALL Seasoning Mix ingredients and bring just to boil. It may not seem like enough sauce; however, it should be enough to coat the outside of all the nuts.

8. 8

   Immediately add hot nuts and stir continuously until all liquid has been absorbed and no liquid remains on bottom on saucepan.

9. 9

   This will take about 1-2 minutes.

10. 10

    Pour nuts into Dry Coating mix bowl and stir to coat nuts.

11. 11

    Pour nuts onto a Silpat silicone mat, parchment or waxed paper, separating nuts.

12. 12

    Cool.

13. 13

    Store in air-tight container.

14. 14

    Would keep for weeks, but they won't last that long.

15. 15

    VARIATION: Mix these nuts with craisins (or raisins), butterscotch chips, and mini-pretzels for a delicious Bar Mix appetizer.