Caribbean Bar Nuts - Low-Carb - No Salt Added
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
4 cups
- Serves:
- 64
ingredients
- 1 lb pecan halves or 1 lb pecan pieces (4 cups)
-
SEASONING MIX
- 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
-
DRY COATING
- 2 -3 tablespoons Splenda sugar substitute, for baking
directions
- ***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.
- Preheat oven to 325 degrees.
- Place pecans in single layer on baking sheet.
- Roast 15-17 minutes or until lightly golden brown and slightly crunchy.
- In large bowl, add the Dry Coating mix (Splenda)
- Set aside.
- 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.
- Immediately add hot nuts and stir continuously until all liquid has been absorbed and no liquid remains on bottom on saucepan.
- This will take about 1-2 minutes.
- Pour nuts into Dry Coating mix bowl and stir to coat nuts.
- Pour nuts onto a Silpat silicone mat, parchment or waxed paper, separating nuts.
- Cool.
- Store in air-tight container.
- Would keep for weeks, but they won't last that long.
- VARIATION: Mix these nuts with craisins (or raisins), butterscotch chips, and mini-pretzels for a delicious Bar Mix appetizer.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I bow before you my Chef's hat for this beautiful CAP recipe - CAP as in "Crunchy and Addictive Pecans!" That is what these nuts are all about - I bet nobody could eat just ONE! I made this on the 2nd of July for a small celebration at home and my friends' had a great time enjoying these nuts. Some of them even took the liberty of marching into my kitchen and making more! The little that remained was packed into boxes and they took it home for their family members. LOL. I guess they really went nuts over your nuts!Please note that I did omit the garlic powder as I didn't have that on hand because we never use powdered garlic; we always use fresh. So, I had to leave that out. Otherwise, I followed the recipe exactly. Thank you, these nuts are indeed very nice. All the best for the contest! I wish you luck!!
-
I would love to give these pecans a 5* but don't feel I can for the contest. Firstly, you are emphaziing "no salt added" but then add 3 tablespoons of soy sauce, I wonder if you realize the sodium content of soy sauce, it's very high. (I used light soy sauce.) In the end they were delicious! but the instructions were a little off, a bit confusing. #5 in the instructions says "add ALL dry coating mix ingredients". I thought I was missing something on my printout because there is only one item in the dry coating list, the splenda. Did I miss something? The dry coating also says "Splenda, for baking, at first I thought the splenda went on the pecans before baking/roasting them. Just a little confusion which in the end I figured out. They were very tasty and disapeared very quickly!! Another time I think I would cut back on the soy sauce and add more curry, cayenne and garlic. Thanks for sharing and good luck in the contest.
see 14 more reviews
Tweaks
RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,