Makes about 1 Cup

Spread the almonds in a baking pan and toast at 350° F. for about 5 minutes. When almonds are lightly toasted remove from oven.

Butter a 2-quart baking dish with unsalted butter. Combine the water, Nature Sweet, Splenda® and baking soda in the microwave-safe baking dish. Microwave on HIGH for 2 minutes and stir. Proceed and microwave on HIGH for 5 minutes.

Using a dipping fork, dip each almond in the syrup. Scrape the bottom of the almonds across the baking dish as you remove them after dipping. Place the almonds on buttered waxed paper to cool. Let almonds cool at room temperature and store covered in the refrigerator.

Do not pack almonds tightly but rather scoop them in a container loosely and put waxed paper between layers of almonds.

Carb count for Total Recipe: 27 grams carbs/10 grams fiber = 17 net grams carbs