Caribbean Bar Nuts - Low-carb - No Salt Added

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 lb pecan halves or 1 lb pecan pieces (4 cups)
• 1/4 cup splenda sugar substitute, for baking or 1/4 cup 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
• 2 -3 tablespoons splenda sugar substitute, for baking

Recipe

• 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 preheat oven to 325 degrees.
• 3 place pecans in single layer on baking sheet.
• 4 roast 15-17 minutes or until lightly golden brown and slightly crunchy.
• 5 in large bowl, add the dry coating mix (splenda)
• 6 set aside.
• 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 immediately add hot nuts and stir continuously until all liquid has been absorbed and no liquid remains on bottom on saucepan.
• 9 this will take about 1-2 minutes.
• 10 pour nuts into dry coating mix bowl and stir to coat nuts.
• 11 pour nuts onto a silpat silicone mat, parchment or waxed paper, separating nuts.
• 12 cool.
• 13 store in air-tight container.
• 14 would keep for weeks, but they won't last that long.
• 15 variation: mix these nuts with craisins (or raisins), butterscotch chips, and mini-pretzels for a delicious bar mix appetizer.