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1 egg white (.3 carbs 3.5 protein
2 cups pecan halves (32 carbs 24 protein)
1/3 cup Splenda
2 tsp. cinnamon or cardamom (3.6 carbs 2 protein)
Heat oven to 300 degrees F. Grease a 15 1/2x10 1/2x1" cookie sheet or jelly roll pan. Mix egg white and pecans in medium sized bowl until pecans are coated and sticky. Mix Splenda and cinnamon or cardamom and sprinkle over pecans and stir until completely covered.
Spread out in a single layer on pan and bake about 30 minutes or until
toasted. Cool completely to store for up to 3 weeks or serve warm.
We usually bag these in 2 oz. increments for an on-the-go snack.
2 oz =4.48 carbs and 3.68 protein. Make this recipe with walnuts,
almonds, mixed nuts, peanuts, etc. Be sure to adjust the carbs and
protein for the nuts you use.