Dairy Free, Healthy Kids Recipes, Recipes

Candied Walnuts with Xylitol

Well, not that I am a huge fan of alcohol sugars, but I made these for my son. He has seen a holistic dentist for cavities, and he is supposed to go long stretches of time without any carbs. The dentist thinks when he eats carbs is more important than what kind of carbs. So, there should only be 2-3 times a day when he eats carbs. However, I know what kinds of carbs I don’t want him to eat, of course! We are pretty strict around here. No gluten, grains, artificial anything, hydrogenated anything, corn syrup, etc etc. But, in absence of what I could feed this extremely hungry and picky boy, I opted for something with xylitol. Xylitol will kill tooth bacteria, instead of feeding them. This holistic dentist I saw convinced me nuts are a better choice, while his teeth are re-mineralizing and healing. I was very very impressed with this dentist, who practices in Dothan, AL. So impressed, we actually drive 6+ hours each way to see him.

So, here they are! He loved them. You shouldn’t use too much xylitol, it can cause some gas and stomach distress over a certain amount, so I really do mean a small sprinkle on these nuts.

Sugar Free Candied Walnuts

  • Servings: 3-6 snacks
  • Time: 5 minutes
  • Difficulty: medium
  • Print

From WooWooMommy.com. Ingredients don't need to be exact, but careful not to use too much xylitol, as it could have adverse effects.

Ingredients

1 teaspoon GMO-Free Xylitol
1.5 cups raw walnut halves
1 Tablespoon Organic Valley Pastured Butter (why this brand?)
sprinkle sea salt
cast iron pan

Directions

Make sure you have an oven mitt for your hands and a plate ready and do not leave while cooking this. Heat the cast iron pan for a few minutes on high heat to get it hot but not smoking. Turn it down to medium-high. Add the walnuts and then the butter. Use a wooden spoon to stir it around to get the walnuts covered in butter and moving, so they don’t burn. Sprinkle xylitol on the walnuts- I may not have used a whole teaspoon, I sprinkled it over the pan so that a little bit fell on every walnut, then I stirred it again, keeping the nuts from burning.  Sprinkle a little bit of sea salt and stir a little more. Take the walnuts out of the pan as soon as they start to brown but before they burn, be quick! Cool and serve or store in a closed container for a few days.

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