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)

1. Put the walnuts in your slow cooker.
2. In a bowl, mix together the cinnamon, butter, salt, vanilla extract, pancake syrup, and 1/4 cup of the Splenda.
3. Pour the mixture over the nuts and stir to coat.
4. Cover the slow cooker, set it to low; and let it cook for 2-3 hours, stirring every hour or so.
5. Then uncover the slow cooker and cook, stirring every 20 minutes, until the nuts are almost dry.
6. Stir in the remaining 2 tablespoons Splenda, cook for another 20 minutes, then remove from the slow cooker and cool.
7. 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)