>I would like to have a recipe to make my own candied nuts sugar-free


Sweet and Crunchy Nuts with Splenda

makes 2 cups

3/4 cup pecan halves
3/4 cup walnut halves
1/2 cup whole 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 or
line pan with 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.

(recipe posted by Barb Gertz on RecipeZaar http://www.recipezaar.com/144942)
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Mary McGhee



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