- 3/4 cup pecan halves
- 3/4 cup walnut halves
- 1/2 cup whole blanched almonds
- 1 egg white, lightly beaten
- 1/3 cup Splenda, granular
- 2 teaspoons ground cinnamon
Preheat oven to 300 degrees. Spray a 15 X 10 X 1 inch pan with cooking
spray. Combine nuts in a mixing bowl; add egg whites, toss to coat.
Combine Splenda and cinnamon; sprinkle over nuts, toss to coat. Spread
mixture evenly in prepared pan. Bake 30 minutes or until nuts are toasted,
stirring every 10 minutes. Cool on waxed paper, store in airtight tin.