Recipe: Sweet and Crunchy Nuts (using Splenda)

I clipped this out the Splenda ad of the November issue of Southern Living Magazine over the past weekend; so good timing on your search! I haven't tried it yet, but was planning to during the holidays. There's also one for Candied Popcorn, if you're interested.

SWEET AND CRUNCHY NUTS

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 No Calorie Sweetener, Granular
2 tsps. ground cinnamon

Preheat oven to 300 degrees F. Spray a 15x10x1 inch pan with cooking spray.

Combine pecans, walnuts and almonds 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 waxed paper.

Store in airtight tin.