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A quick salty and sweet snack. Great for a crunchy fix.
1 egg WHITE
pinch cream of tarter
1/2 C Splenda
1/4 t. vanilla extract
1/4 t. almond extract (optional)
1/2 C almonds
1/2 C walnuts
1/2 C pecans
1/4 C butter
How To Prepare:
In an oversize bowl, beat egg white along with cream of tarter until stiff peaks form. Add splenda, salt, vanilla and almond extracts.
Add nuts to egg white mixture and coat evenly. Melt butter in bottom of baking dish and then spread nuts evenly in baking dish. Bake in oven 325 degrees. Stir the nuts every five minutes until they are lightly browned. (15-20 minutes) Drain on paper towels until cooled.
This recipe was converted from an old family recipe that used sugar. With sugar the nuts would stay fresh for weeks (if they lasted that long) but with Splenda I have not tried keeping them for more than a few days, so I don't know how long they will stay fresh.