Maple-Glazed Walnuts

3 cups walnuts
1 1/2 tsp cinnamon
1 tbsp butter, melted
1/4 tsp salt
2 tsp vanilla extract
1/3 cup sugar-free pancake syrup (try to get one that's not loaded with sugar alcohols . . . Walden Farms is the best, but Howard's is good too)
1/3 cup Splenda or other non-caloric sweetner

Put walnuts in the slow cooker

In a separate bowl, mix together the cinnamon through the syrup and 1/4 cup of the Splenda. Pour the mixture over the walnuts and stir to coat. Cover the slow cooker, set to low, and cook for 2-3 hours, stirring every hour or so.

Then uncover the slow cooker and cook, stirring every 20 minutes, until the nuts are almost dry. Stir in the remaining 2 tbsp of Splenda, cook for another 20 minutes, then remove from slow cooker and cool.

9 servings, 4 net carbs