Thursday, April 20, 2006

Low Carb Sides - Curried Walnuts

(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.

1 comment:

  1. Oh this sounds so yummy. I don't have any walnuts, but I'm betting pecans would work.


Thank you for stopping by! I will do my best to respond to your comments and questions so feel free to write to me here. Sorry for the comment moderation but it helps to keep the spammers at bay.