Friday, April 9, 2010
1/2 cup butter
2 large egg whites
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup Splenda
12 ounces pecan halves
Preheat oven to 300F. Line a baking sheet with parchment paper.
In a large bowl, stir the pecans with the egg white.
In a small bowl, stir together the Splenda, cinnamon, and salt. Pour over the nuts and stir until evenly coated.
Spread in a single layer on the baking sheet and bake for 30 minutes.
Slide parchment paper (with nuts still on it) off of the baking sheet and onto a wire rack (or the counter) to cool.
Break nuts up into a bowl to serve or store at room temperature in an airtight container.