Name: Thrive! NCHE Homeschool Conference
Start: 2025-05-22T00:00:00-05:00
End: 2025-05-24T23:59:59-05:00
Location: Winston-Salem, NC

This topic has 7 replies, 6 voices, and was last updated 13 years, 5 months ago by art.

Viewing 8 posts - 1 through 8 (of 8 total)

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December 9, 2011 at 8:52 pm
Sue
Participant
We are trying to keep some of our special treats in the holiday without having all of the sugar, so I’m trying to find a recipe for glazed nuts (almonds, walnuts, or pecans if I can successfully acquire many $$$) that uses a sugar alternative in the glaze. Searching the internet has yielded little except a wasted afternoon.
Does anyone here who is on a special diet have a recipe for such a thing? I’d be grateful for any of these kinds of recipes or a link to a good website with something like this.
Thanks.
December 9, 2011 at 9:13 pm
MamaSnow
Participant
I don’t have one, but I’d love to know if you do find a recipe. We are off all refined sugar in our house and use mostly honey. =)
Jen
December 10, 2011 at 2:59 am
ruth
Participant
I did find a few recipes when I typed in “honey glazed nuts”. Food network has this recipe http://www.foodnetwork.com/recipes/gale-gand/honey-glazed-nuts-recipe/index.html
I’m also wondering if you could just substitute honey for the sugar and water mix in some of the other recipies I have seen. You might try with a small batch, so as not to waste to much if it doesn’t turn out.
If it does work with the honey, you might also be able to use agave necture as well.
December 10, 2011 at 2:27 pm
MamaSnow
Participant
Thanks! Those sound yummy. I was a little afriad to just try a straight substitution with honey for sugar because of burning/sticking issues.
Jen
December 11, 2011 at 6:21 am
chocodog
Participant
maybe dehydrate them? just thinking out loud….. 🙂 Mmmm maybe some maple syrup mixed in too…..Hmmm…..
December 12, 2011 at 3:58 am
blue j
Participant
Sue, if you are looking for low-glycemic options, why not sub agave nectar for the sugar/ honey. It won’t cause any blood sugar spikes, and doesn’t feed yeast like the other options do.
December 12, 2011 at 6:04 am
Sue
Participant
Thanks, blue j, that’s the sort of thing I’m looking for.
December 12, 2011 at 3:55 pm
art
Participant
We always use butter and pure maple syrup. LOVE IT! I don’t have a recipe. We just put in maybe a tablespoon of butter and maybe around 1/4 cup syrup or more and cook it a few minutes then add the nuts til we have as many as what will hold the glaze. I have no idea how many that is–maybe a cup or more. I think we cook it another minute with the nuts. They can come out gooey or lightly glazed depending on how many nuts you add. Almonds, pecans and cashews are all great.
Sorry we’re not more precise-I stopped measuring things when I had to start substituting EVERYTHING.