catinhat
Thu, May-30-02, 09:32
Cinnamon Pecans: Melt a little butter in a pan. When it foams, add pecans and brown lightly. Remove from pan and toss with some cinnamon. When they are about halfway cooled (5 minutes?) add a little splenda and toss to coat. To toss them, I put them in a plastic container and put the lid on, then just shake them. These are not good until they are completely cooled, and they are better the second day.
I just use a little cinnamon and a little splenda, so I count 1/4 cup as 2 carbs.
You could also change the nut to a diffent one, or change the seasoning (or both) I've made cajun peanuts, and they were good too. Just remember that the carbs will change with different nuts and additives.
-Catinhat :wave:
I just use a little cinnamon and a little splenda, so I count 1/4 cup as 2 carbs.
You could also change the nut to a diffent one, or change the seasoning (or both) I've made cajun peanuts, and they were good too. Just remember that the carbs will change with different nuts and additives.
-Catinhat :wave: