Low Carb Spicy Candied Hazelnuts

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Sweet hazelnut snack with a kick! A touch of cinnamon and some cayenne pepper take hazelnuts to a whole new level. If you can’t find a brown sugar substitute, try using regular erythritol with a teaspoon of molasses. It won’t raise the carb count at all but will still give a lovely caramel flavor.

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Low Carb Spicy Candied Hazelnuts

Ingredients

  • 1 1/2 cups hazelnuts
  • 1/4 cup brown sugar substitute (such as Swerve Brown)
  • 1/4 cup granulated erythritol sweetener (such as Swerve)
  • 1 tbsp water
  • 1 tbsp butter
  • 1/2 tsp ground cinnamon
  • 1/4 cayenne pepper
  • 1/4 to 1/2 tsp salt (if you like them saltier!)

Instructions

  1. Preheat the oven to 350F and spread the hazelnuts out on a large rimmed baking sheet. Roast 10 minutes, then remove and let cool 10 minutes. Rub the hazelnuts between your fingers to remove as much of the skins as possible.
  2. Line another rimmed baking sheet with parchment or a silicone baking mat.
  3. In a large saucepan over medium heat, combine the sweeteners and the water. Cook, whisking occasionally, until the sweeteners are dissolved. Bring to a boil and cook 2 minutes.
  4. Remove from heat and add the butter. The mixture will bubble a little. When it subsides, stir in the hazelnuts, spices, and salt. Stir to coat all of the hazelnuts.
  5. Spread the hazelnuts in a single layer on the baking sheet, spreading them out so they don’t stick together. Let cool completely.

Yield: 8

Food energy: 175 kcal

Total fat: 16.04g

Carbohydrate: 4.39g

Protein per serving: 3.81g

Total dietary fiber: 2.56g

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Mary
Mary

BTW— made the strawberry/rhubarb sauce to make the recipe of Rhubarb fool….unfortunately/fortunately…the sauce never made it into said recipe …so good

Mary
Mary

Yum! I don’t have any hazelnuts but have two bags of pecans from my daddio ?? Gonna turn the pecans into these for a snack on a family fun trip this weekend.

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