Gluten free, dairy free, vegetarian, vegan
Ingredients:
1 Tbsp oil (I used vegetable oil)
2 cups walnuts chopped
3 Tbsp granulated sugar
1/2 salt
1/2 cinnamon
1/4 cayenne
Instructions:
Put oil in pan.
add walnuts and toss/stir them to coat.
Add sugar, salt, cinnamon, & cayenne.
Heat until sugar caramelizes (melts).
Nutrition:
serving size 1 Tbsp
57 calories
5.2g fat
2.2g carbs
1.1g protein
Gluten free, dairy free, vegetarian, vegan
Possible upcoming changes to the recipe:
Remove paprika, use raw jalapeños, use less exotic ingredients (notes on ingredient changes next to current ingredients)
Ingredients:
1 Quart Tomato Sauce
116g pickled jalapeño (roughly 16)
1/2 cup dark brown sugar
1 sweet onion
3 cloves minced garlic
3 dried Thai peppers
1 Tbsp paprika
1 tsp mustard powder
1/2 tsp smoked salt (if you can’t get it try the same amount of salt and liquid smoke)
1 tsp pepper
1 tsp red pepper flakes
1 Tbsp coffee liquor (not Kailua) (if you can’t get it try either instant coffee or brewed coffee and vodka)
Instructions:
Put everything in a pot and boil. Taste and adjust for personal preference.
Take out Thai hot peppers dispose of you are happy w heat. Put back in after next step if you want the heat to keep growing.
Use a stick blender or food processor to blend to your preferred consistency. I don’t like my bbq sauce chunky.
Rough Nutritional Information:
31 calories, 7 carbs, .1g fat, 7g protein