4 ozpecans, chopped
2 1/2 ozunsweetened coconut (about 3/4 cup)
2 ozsunflower seeds, unsalted (about 1/2 cup)
3 Tbspcoconut oil, warmed in the microwave
1/3 csplenda or equivalent liquid splenda
How to Make Coconutty Crunch Snack Mix
- Put nuts, coconut and sunflower kernels in a medium-large bowl. Add a sprinkle of salt and the cinnamon
- In a small bowl mix the coconut oil, sweetener and vanilla. (If you don't have coconut oil can use 2 tablespoons melted butter) Warm coconut oil or it will clump.
Pour over the nuts and toss to mix.
- Spread on a large cookie sheet and bake at 300 degrees for about 15-20 minutes, stirring every 5 minutes, until lightly toasted. Watch closely so it doesn't burn.
- Cool completely before putting in an airtight container.
Store in the refrigerator.
- Using granular Splenda:
per ounce serving: 206 calories; 20g Fat; 4 g Protein; 5.5g Carbs; 3g Fiber; 2.5 NET CARBS
- with liquid Splenda:
per ounce serving: 204 Calories; 20g Fat; 4g Protein; 5g Carbs; 3g Fiber; 2g NET CARBS