Walnuts are healthy and should be part of the diabetic's (everyone's* actually) diet. This recipe for these sweet and spicy nuts is great for nibbling, game watching, or packaging as gifts for diabetics and others.
1 large egg white
1 teaspoon water
5 cups walnut halves or large pieces
1 cup Splenda granulated
1 teaspoon ground cinnamon
1/4 teaspoon salt, optional
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
In a large bowl, using a fork, beat the egg white and water together. Add the nuts and toss to coat well. In a small bowl combine the Splenda, cinnamon, salt if using, nutmeg, and allspice. Sprinkle the spice mixture over the walnuts and toss to coat.
Grease a 15 x 10-inch baking pan. Spread the nuts out evenly on the pan and bake, uncovered, for 20 minutes at 325 degrees. Spread waxed paper out on a flat surface and transfer the nuts to the paper to cool. Break into clumps. For gifting, package in individual cellophane bags or decorative tins. For parties, etc, display in a pretty dish.
Yield: 7 cups
*Except for those who have allergies to nuts or other health problems that cause them to avoid nuts.
1 teaspoon water
5 cups walnut halves or large pieces
1 cup Splenda granulated
1 teaspoon ground cinnamon
1/4 teaspoon salt, optional
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
In a large bowl, using a fork, beat the egg white and water together. Add the nuts and toss to coat well. In a small bowl combine the Splenda, cinnamon, salt if using, nutmeg, and allspice. Sprinkle the spice mixture over the walnuts and toss to coat.
Grease a 15 x 10-inch baking pan. Spread the nuts out evenly on the pan and bake, uncovered, for 20 minutes at 325 degrees. Spread waxed paper out on a flat surface and transfer the nuts to the paper to cool. Break into clumps. For gifting, package in individual cellophane bags or decorative tins. For parties, etc, display in a pretty dish.
Yield: 7 cups
*Except for those who have allergies to nuts or other health problems that cause them to avoid nuts.
Note: File Photo
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