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I have always enjoyed making spiced nuts for the holidays both for home consumption, gifts and to take to the workplace. They disappear in no time! But my old recipe is made with real sugar and cinnamon, cooked to soft ball stage before coating the nuts. But I’ve been tinkering around with my recipe and have come up with a low-carb version for those at Atkins OWL “nuts and seeds” phase and beyond. These nuts are not only tasty, but a serving provides 55% of daily copper requirement, 32% vitamin E, 18% iron, 23% magnesium, 22% phosphorus and 17% riboflavin, along with a host of other good nutrients. Not gonna lie and tell you these are as good as the original recipe, but they are a tasty, acceptable stand-in.
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DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection
INGREDIENTS:
2 egg whites
2 tsp. cinnamon
1 c. Splenda
1 ½ c. pecan halves
1 ½ c. walnut halves
2 c. almonds
DIRECTIONS:
Preheat oven to 250º. Grease a 13×14 sheet pan with butter. In a large mixing bowl beat the egg whites with a whisk until they begin to get frothy. Add cinnamon and Splenda and whisk a minute more. Add nuts. Using a rubber spatula, toss repeatedly until it appears all nuts are glistening with coating. Pour onto greased pan and spread out evenly. Bake for 45 minutes to one hour, stirring the nuts once at the 20 minute mark. Nuts will be dry to the touch when done so take out when they are totally dry. You don’t want to overcook them or the pecans will get bitter. Some nuts will have clumped together and that’s normal, but I break apart any huge clumps. Store in air-tight container.
NUTRITIONAL INFO: Makes 16 servings that are just under 1/3 cup each:
253.3 Calories
23.6 g fat
8.03 g carbs, 3.96 g fiber, 4.07 NET CARBS
7.10 g protein
7.31 mg sodium
Buttoni's Low-Carb Recipes 