I tried this recipe tonight from a book I bought, 500 More Low-Carb Recipes By Dana Carpender
They are delicious! Low carb, but not low fat or low calorie...great snack!
Mairlyn Olshanksy's Spicy Pecans
1 Tablespoon (9 g) chili powder
1 tsp. cayenne (I used 1/2 tsp. habanero)
1 Tabloespoon (20 g) kosher or sea salt
1 Tablespoon (1.5 g) Splenda or Sugar Twin
2 Tablespoons (30 ml) vegetable oil
3 Cups (450 g) pecan halves
1 tsp. fresh lemon juice (optional)
Combine the first four ingredients in a small bowl.
Heat the oil over medium heat in a large, heavy skillet. Saute the nuts, stirring, until they are dry and begin to sizzle, about 8 minutes.
Sprinkle the spice mixture over the nuts and stir to coat evenly. Optional: Sprinkle the lemon juice over the nuts and cook until it is evaporated.
Turn the nuts out onto layers of paper towels to drain. Serve warm or at room temperature.
9 servings of 1/3 Cup (50 g)
Each serving has 270 calories; 27 g fat; 3 g protein; 7 g carbohydrates; 3 g dietary fiber; 4 g usable carbs.
Gluten free and low carb
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