- 3 cups (435 g) almonds
- 2 tablespoons (28 g) butter, melted
- 2 teaspoons vanilla extract
- 2 teaspoons butter-flavored extract
- 1/2 cup (12 g) Splenda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Put the almonds in your slow cooker.
In a bowl, stir together the butter, vanilla extract, and butter-flavored extract until
well combined. Pour the mixture over the almonds and stir to coat. Add the Splenda,
cinnamon, and salt and stir to coat again. Cover the slow cooker, set it to low, and let it
cook for 4 to 5 hours, stirring once or twice.
When the time’s up, uncover the slow cooker, stir the almonds again, and let them
cook for another 30 to 45 minutes. Store in an airtight container.
Yield: 6 servings, each with: 457 calories, 41 g fat, 14 g protein, 15 g carbohydrate, 8 g
dietary fiber, 7 g usable carbs.