(As stated here, I'm cooking low carb, healthy meals using George Stella's cookbook, Eating Stella Style, until I lose 14 pounds.)
YUM! These are so good it may be hard to limit yourself to the suggested 1/4 cup serving size. For those of you who don't mind a smidge more carbs, use Splenda-Brown Sugar Blend instead of Splenda granular. I'm betting that would kick it up some and, when I get down to fighting weight, I'll try it myself.
George's Curried Walnuts
2 tablespoons butter (I used Smart Balance)
1 tablespoon curry powder
1 tablespoon Splenda granular
1 teaspoon kosher salt (I used 1/2 teaspoon and they were salty enough)
1/8 teaspoon cayenne pepper (I used less, but if you like hot and spicey, go for it)
2 cups walnut halves (or large pieces)
Preheat oven to 350 degrees
Melt the butter and spices in a saucepan over medium. Add the Splenda and walnuts and toss until the nuts are fully coated.
Spread the nuts on a cookie sheet pan in a single layer and bake 8-10 minutes. Remove from oven and allow to cool completely. May be stored in an air tight container for about 2 weeks - as if these would last that long.