Happy World Diabetes Day! We’re so excited to share Carolyn Ketchum’s tilapia recipe…There is nothing quite like freshly made pico de gallo. It’s so flavorful and goes well with so many foods. It’s also incredibly simple to make, so there’s really no excuse for buying jarred salsa. Read more
These cocktail nuts are my lower carb take an a snack I picked up while traveling recently. The maple and rosemary combo was just too tempting to resist. The pre-packaged nuts weren’t overly sweet, despite the use of real maple syrup. So I tried to emulate that by adding just a touch of sweetener to my version. The result was a salty, addictive snack with just a hint of sweetness.
1 cup almonds
1 cup pecans
1 cup walnuts
2 tbsp butter, melted
2 tsp maple extract
2 tbsp Swerve Sweetener or other granulated erythritol
2 tbsp fresh rosemary, chopped
1/2 tsp sea salt
Preheat oven to 350F and line a large rimmed baking with parchment paper.
In a large bowl, combine almonds, pecans and walnuts. In a small bowl, combine melted butter and maple extract. Add to nut mixture and toss to combine.
Add sweetener, rosemary and sea salt and toss to combine. Spread in a single layer over prepared baking pan and bake 10 minutes, stirring occasionally.
Remove and let cool before serving.