Maple Glazed Walnuts
- 3 cups walnuts (300 grams)
- 1 12 teaspoons ground cinnamon
- 1 tablespoon butter, melted (14 grams)
- 14 teaspoon salt
- 2 teaspoons vanilla extract
- 13 cup sugar-free maple syrup (78 milliliters)
- 13 cup Splenda sugar substitute (8 grams)
- Put the walnuts in your slow cooker.
- In a bowl, mix together the cinnamon, butter, salt, vanilla extract, pancake syrup, and 1/4 cup 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 2-3 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 2 tablespoons Splenda, cook for another 20 minutes, then remove from the slow cooker and cool.
- Store in an airtight container.
walnuts, ground cinnamon, butter, salt, vanilla, sugar, splenda sugar substitute
Taken from www.food.com/recipe/maple-glazed-walnuts-330005 (may not work)