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  #1   ^
Old Mon, Feb-02-09, 12:00
Hilary M's Avatar
Hilary M Hilary M is offline
Diet Cokeaholic
Posts: 15,793
 
Plan: Whole foods moderation
Stats: 221/215/150 Female 5 feet 4 inches
BF:
Progress: 8%
Location: Alabama
Default Cinnamon "Candy Coated" Nuts

Saturday I made the most awesome candy-coated almonds. I cannot stop eating them. They have a really crunchy hard-candy shell and are dusted with cinnamon/Splenda. Here's the "recipe," with the amounts left very much up to your own personal taste:

Hil's Cinnamon-Splenda Nuts
Salted butter
Xylitol
Cinnamon
Splenda
A shaker full of cinnamon/Splenda mixture
Plain nuts (although I think salted might be good too). I used almonds.

Melt the butter in a large skillet, when it's just melted, stir in some xylitol and cinnamon until the mixture is a bit thick and tastes sweet enough to you. Salt is a good addition also because I like the sweet-salty combo, but that's optional. Let the mixture boil and cook down a bit until it's rather syrupy, then stir in enough nuts so there's just a bit of a syrup puddle left in the pan. Cook them a minute or two, stirring. Turn the nuts out onto some aluminum foil (they will be very sticky). Let cool a minute or two, but no longer.

Dump some nuts (or all of them if your bowl is big enough) into a bowl with a lid, or a big Ziploc bag. Dump in a lot, and I mean a lot, of the cinnamon-Splenda mixture. Shake to coat the nuts. Break up the stuck-together ones with a fork, dump in more cinnamon/Splenda, and shake again. Keep breaking up chunks, adding more and shaking until every nut is individually coated and non-sticky. Pour out onto clean foil to harden completely (takes a few hours).


This reminded me in a way of making "puppy chow," you know the Chex cereal coated in chocolate/peanut butter and then tossed with powdered sugar til it's dry and coated. The nuts harden with a very crunchy shell and they're absolutely delicious! And much easier than this recipe makes it sound, I promise.

NOTE: Yes, I do think using xylitol in this recipe is important. You can try it with just Splenda, but the xylitol is what makes the syrup thicken and creates the hard-candy coating. Splenda just won't do that. Might still be sweet, but it will be much thinner and won't coat the nuts nearly as well. I ordered my xylitol from netrition.com ages ago; it measures cup-for-cup like sugar or splenda does so it's easily used in recipes. I would think any other polyol would work just as well, if you have it.
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  #2   ^
Old Mon, Feb-02-09, 13:27
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,309
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
Default

I've done something similar but I use Erythritol rather than Xylitol.
They're insanely good.

I just melt the E. in the butter, toss in the nuts, salt. Let them get roasted and then cool.
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  #3   ^
Old Tue, Feb-03-09, 08:10
Hilary M's Avatar
Hilary M Hilary M is offline
Diet Cokeaholic
Posts: 15,793
 
Plan: Whole foods moderation
Stats: 221/215/150 Female 5 feet 4 inches
BF:
Progress: 8%
Location: Alabama
Default

Now I'm trying to figure out if I could throw in some cocoa powder in place of the cinnamon, to make a chocolate-coated version. Hmmm....
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  #4   ^
Old Sun, Feb-08-09, 12:55
lyzjnqtpy's Avatar
lyzjnqtpy lyzjnqtpy is offline
Senior Member
Posts: 498
 
Plan: Atkins
Stats: 163/148/130 Female 5'4"
BF:
Progress: 45%
Location: livin by south beach
Default

Quote:
Originally Posted by Nancy LC
I've done something similar but I use Erythritol rather than Xylitol.
They're insanely good.

I just melt the E. in the butter, toss in the nuts, salt. Let them get roasted and then cool.


I had read somewhere someone does this with coconut oil too. It sounds pretty easy so Iam going to give it a try.
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  #5   ^
Old Sat, Feb-21-09, 20:38
lyzjnqtpy's Avatar
lyzjnqtpy lyzjnqtpy is offline
Senior Member
Posts: 498
 
Plan: Atkins
Stats: 163/148/130 Female 5'4"
BF:
Progress: 45%
Location: livin by south beach
Default

I tried this tonight with the CO and Malitol. It was a good way to get some more CO in. Very good.
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  #6   ^
Old Fri, Jul-20-18, 20:55
ImOnMyWay's Avatar
ImOnMyWay ImOnMyWay is offline
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Posts: 3,787
 
Plan: OWL
Stats: 177/148.6/135 Female 5'2"
BF:50.5/39/25
Progress: 68%
Location: Oregon, Los Angeles
Default

Iím wondering how much cinnamon to use for these things. How much cinnamon per cup of sugar substitute would you recommend? Anybody? I know this is a very old thread.
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