Curried Pecans

3 tbsp butter
1/4 tsp blackstrap molasses (I got a bottle last year and I still have most of it, but it's a good go-to for adding a rich depth to a dish without mucho carbs)
1 1/2 tsp curry powder
1/4 tsp salt
1/4 tsp ground cumin
12 ounces (roughly a cup and a half) pecan halves
2 tbsp Splenda

In a big, heavy skillet, melt the butter over med-lo heat. Stir in the molasses, curry powder, salt, and cumin and cook for just a minute or two.

Add the pecans to the butter and spice mixture and stir until they're evenly coated. Transfer them to your slow cooker and sprinkle Splenda over the pecans, stirring as you sprinkle to ensure an even coat. Cover, set to low, and cook for 2-3 hours, stirring once or twice during the cooking time.

9 servings, 2 net carbs