Sweet And Crunch Nuts Made With Splenda Recipes

SWEET AND CRUNCH NUTS MADE WITH SPLENDA

Steps:

• 1. spray jelly roll pan with pam. Combine all nuts in bowl mix in beaten egg whites,tossing to coat.
• 2. Combine splenda and cinnamon over nuts tossing to coat. Spread evenly onto pan. Bake 30 minutes stirring every 10 minutes. cool and store in plastic container.

SWEET AND CRUNCHY NUTS ( SPLENDA)

Steps:

• Preheat oven to 300 degrees; spray a 15x10x 1-inch pan with cooking spray or line pan with release foil.
• Combine pecans, walnuts, and almonds in a mixing bowl; add beaten egg white, toss to coat.
• Combine splenda and cinnamon; sprinkle over nuts, toss to coat.
• Spread mixture evenly into prepared pan.
• Bake 30 minutes or until nuts are toasted, stirring every 10 minutes.
• Cool on waxed paper; store in airtight container, enjoy.

SWEET CRUNCHY NUTS

Steps:

• Heat oven to 275 degrees.
• Have a 15-1/2 X 10-1/2 inch jelly roll pan ready.
• Beat egg whites in a large bowl with electric mixer until soft peaks form when beaters are lifted.
• Gradually add sugar, beating until whites are stiff and glossy.
• Stir in butter; add nuts and toss to coat well.
• Spread in ungreased pan.
• Bake 1 hour or until meringue is dry, stirring every 15 minutes to separate nuts.
• Cool completely in pan on wire rack.
• Store tightly covered at room temperature up to 2 months.
• (If they last that long!).

SWEET AND CRUNCHY NUTS

Steps:

• Preheat oven to 300. Spran a 15 X 10 X 1 inch pan with cooking spray.
• Combine nuts in a mixing bowl; add egg white, 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 wax paper.
• Store in airtight tin.