Nonstick cooking spray
3/4 cup pecan halves
3/4 cup walnut halves or whole unsalted peanuts
1/2 cup whole blanched almonds
1 egg white, lightly beaten
1/3 cup Splenda Granulated
1/2 tsp ground cinnamon
Preheat oven to 300 degrees.
Spray a 15 x 10-inch baking pan with nonstick cooking spray.
Combine the nuts in a mixing bowl and add the egg white; toss to coat all the nuts.
Combine the Splenda and cinnamon in a small bowl or cup; sprinkle over the nuts. Toss nuts to coat well. Spread out in one layer on the prepared baking sheet.
Bake at 300 degrees for 30 minutes or until the nuts are toasted. Stir every 10 minutes during baking.
Transfer to waxed paper to cool. May be stored in an airtight tin.
Yield: 8 servings
Per serving: 210 calories, 5g protein, 5g carbs, 1g sugar
3/4 cup walnut halves or whole unsalted peanuts
1/2 cup whole blanched almonds
1 egg white, lightly beaten
1/3 cup Splenda Granulated
1/2 tsp ground cinnamon
Preheat oven to 300 degrees.
Spray a 15 x 10-inch baking pan with nonstick cooking spray.
Combine the nuts in a mixing bowl and add the egg white; toss to coat all the nuts.
Combine the Splenda and cinnamon in a small bowl or cup; sprinkle over the nuts. Toss nuts to coat well. Spread out in one layer on the prepared baking sheet.
Bake at 300 degrees for 30 minutes or until the nuts are toasted. Stir every 10 minutes during baking.
Transfer to waxed paper to cool. May be stored in an airtight tin.
Yield: 8 servings
Per serving: 210 calories, 5g protein, 5g carbs, 1g sugar
Note: This is a file photo
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