Go Back
Greek Yogurt Cinnamon Nuts on a plate
Stroller Envy

Greek Yogurt Cinnamon Nuts

Print Recipe Pin 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 oven to 300°F; line a baking sheet with parchment.
  2. Toast 2 cups mixed nuts (almonds, pecans, walnuts) in a dry skillet over medium 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 yogurt mixture over warm nuts; toss quickly to coat evenly.
  6. Spread nuts in a single layer on sheet, separating as much as possible.
  7. Bake 15 minutes; stir and spread 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.