Cocoa Coated Walnuts - Sugar Free - walnuts

Method

• In a small bowl, whisk the egg white with a fork until frothy. Whisk in all but the nuts until as well blended as possible. Add the nuts and stir to coat them with the egg white mixture.
• Spread the nuts on a foil-lined baking sheet that's been sprayed with cooking spray. Bake at 325° for 15-20 minutes until the coating has set and becomes crisp.
• Cool then break apart before eating. Store in an airtight container at room temperature.
• COCOA COATED NUTS VARIATION:
• 2 ounces pecans, about 3/4 cup *.
• 2 ounces almonds, about 3/4 cup *.
• 1 egg white.
• Generous pinch salt.
• 1/8 teaspoon vanilla.
• 1/2 cup granular Splenda or equivalent liquid Splenda.
• 2 tablespoons cocoa, sifted.
• In a small bowl, whisk the egg white with a fork until frothy. Whisk in all but the nuts until as well blended as possible. The mixture will be very thick and almost dry. Add the nuts and stir with a rubber spatula until they are well coated. Spread the nuts on a nonstick foil lined baking sheet. Bake at 325° for 15-20 minutes until the coating has set and becomes crisp. Cool then break apart before eating. Store in an airtight container at room temperature.
• Makes 4 servings or about 4 1/2 ounces.
• * You can use any kind of nuts for this but you'll have to adjust the counts. I used finely chopped pecans and sliced almonds because that's all I had on hand.