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Greek Yogurt Cinnamon Nuts

A printable version of greek yogurt cinnamon nuts.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Cooling, chilling or freezing 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups mixed raw almonds pecans and walnuts
  • 1/4 cup plain full-fat Greek yogurt
  • 2 tablespoons powdered erythritol
  • 1 tablespoon cinnamon
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
  2. Toast 2 cups of mixed nuts (almonds, pecans, walnuts) in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant and lightly golden.
  3. Transfer the hot nuts to a large bowl.
  4. Mix Greek yogurt, powdered erythritol, cinnamon and vanilla in a small bowl.
  5. Immediately pour the yogurt mixture over the warm nuts and toss quickly to coat evenly.
  6. Spread the coated nuts in a single layer on the prepared baking sheet, separating them as much as possible.
  7. Bake for 15 minutes, then stir and spread out again.
  8. Bake another 10-15 minutes until the coating looks dry, watching nuts closely to avoid burning. It may remain slightly soft.
  9. Cool for about 30 minutes.
  10. Break apart and refrigerate in an airtight container within 2 hours. Use within 3 days; this is not a validated shelf-stable snack.

Notes

Equipment: skillet, rimmed baking sheet.
Serving size: one 8th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.