1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back by Dana Carpender

ginger
    Preheat the oven to 300°F (150°C, or gas mark 2).
    Spread the pecans in a shallow roasting pan. Stir in the butter, coating all the nuts.
    Roast for 15 minutes and then remove from the oven and stir in the soy sauce. Sprinkle the ginger evenly over the nuts and stir that in as well.
    Roast for another 10 minutes.
    Yield: 8 servings
    Each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 3 grams of protein.
Worcestershire Nuts
    I like to use this combination of nuts, but feel free to use just one or the other or to experiment with your own proportions.
     
1 cup (150 g) shelled walnuts
1 cup (100 g) shelled pecans
4 tablespoons (56 g) butter, melted
3 tablespoons (45 ml) Worcestershire sauce
    Preheat the oven to 300°F (150°C, or gas mark 2).
    Spread the nuts in a shallow baking pan and stir in the butter, coating all the nuts.
    Roast for 15 minutes and then remove from the oven and stir in the Worcestershire sauce.
    Roast for another 10 minutes.
    Yield: 8 servings
    Each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 3 grams of protein.
Smoked Almonds
    These are crunchy with a nice kick!
     
1 pound (455 g) almonds
3 tablespoons (42 g) butter
2 teaspoons Classic Barbecue Rub (page 486, or use purchased rub)
2 teaspoons salt
2 teaspoons liquid smoke
    Preheat the oven to 300°F (150°C, or gas mark 2).
    Lay a big flat roasting pan over a burner and melt the butter in it.
    Stir in the seasonings, making sure they’re blended into the butter.
    Now add the almonds and stir until they’re well-coated. Roast for 30 to 40 minutes. Store in an airtight container.
    Yield: 12 servings
    Each with 8 g protein; 8 g carbohydrate; 4 g dietary fiber; 4 grams usable carbs.
Blue Cheese Dressing Walnuts
    I originally wanted to make these with powdered blue cheese dressing mix, only to find that there is no such thing, at least not in my grocery stores. So I tried using liquid dressing instead. It didn’t end up tasting a lot like blue cheese, but it did end up tasting really good.
     
4 cups (400 g) walnuts
½ cup (120 ml) blue cheese salad dressing
1 teaspoon garlic salt
    Combine the walnuts and dressing in your slow cooker. Stir until the nuts are evenly coated with the dressing. Cover the slow cooker, set it to low, and let it cook for 3 hours, stirring once halfway through.
    Stir in the garlic salt just before serving.
    Yield: 16 servings
    Each with 8 g protein, 4 g carbohydrate, 2 g dietary fiber, 2 g usable carbs.
Maple-Glazed Walnuts
3 cups (300 g) walnuts
1½ teaspoons ground cinnamon
1 tablespoon (14 g) butter, melted
¼ teaspoon salt
2 teaspoons vanilla extract
cup (78 ml) sugar-free pancake syrup
cup (8 g) Splenda, divided
    Put the walnuts in your slow cooker.
    In a bowl, mix together the cinnamon, butter, salt, vanilla extract, pancake syrup, and ¼ cup (6 g) of the Splenda. Pour the mixture over the nuts and stir to coat. Cover the slow cooker, set it to low, and let it cook for 2 to 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 Splenda, cook for another 20 minutes, and then remove from the slow cooker and cool. Store in an airtight container.
    Yield: 9 servings
    Each with 10 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs. Analysis does not include polyol in sugar-free syrup.
Dana’s Snack Mix
    You can buy shelled sunflower seeds and pumpkin seeds in bulk at most natural food stores, and you should be able to get raw cashew pieces there, too. For variety, try adding 2½ cups (75 g) of low-carb garlic croutons along with the seeds and nuts.
     
6 tablespoons (84 g) butter
3 tablespoons (45 ml) Worcestershire sauce
1½ teaspoons garlic powder
2½ teaspoons seasoned salt
1 teaspoon onion powder
2½ cups (560 g) raw, shelled sunflower seeds
2½ cups (560 g) raw, shelled pumpkin seeds
1 cup (150 g) almonds
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