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Glazed Nuts




Source of Recipe


Sarah


List of Ingredients




4 C. NUTS, about 1 lb., toasted
3 T. BUTTER (regular salted butter recommended)
1/2 C. MALTITOL
2 teas. CINNAMON, ground
1/2 teas. GINGER, ground
1/2 teas. CLOVES or ALLSPICE, ground
1/4 teas. SALT (only if using unsalted butter)

Recipe



Melt BUTTER in a sauce pan over low heat and add MALTITOL. Stir until dissolved. Add CINNAMON, GINGER, CLOVES and SALT.Whisk to incorporate spices.

Raise heat and bring to a boil, whisking often. Reduce heat immediately and simmer until thickened slightly. Add toasted NUTS and stir until they are all evenly coated.

Pour coated NUTS onto wax paper or buttered cookie sheet or pan. Using your fingers or a fork, spread the hot nuts away from each other so they don't cluster. Let them cool one hour to let the glaze firm up.

Store tightly covered for up to a week.

makes 4 cups