CINNAMON SPLENDA NUTS
This recipe is from Dana Carpender's "15-Minute Low-Carb Recipes" book, page 234. I used all walnuts, added another 1/4 teaspoon of cinnamon and a dash of salt. The recipe states to cook them on medium heat for 5-6 minutes, but after about 2-3 minutes, they had started to burn so I quickly took them off the heat. I recommend cooking them on low heat, watch and stir them constantly. The flavor was ok, but I thought the cinnamon was a bit weak, so I might add yet another 1/4 teaspoon if I make them again. I ate mine warm and I got a bit of an odd sensation in my mouth. It kind of dried my mouth out. Maybe it was from the nuts getting a bit burned.
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