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Spicy Southern Pecans




Source of Recipe


Patricia Haakonson


List of Ingredients




3 cups raw pecan halves
1 large egg white
1/2 cup Splenda
1 tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons Worcestershire sauce



Recipe



1. Preheat oven to 250 degrees F.
2. Whisk the egg white until frothy. Mix the spices with the Splenda in a small bowl and blend well. Add the Worcestershire sauce to the egg white, and then the spices, mixing until well blended.
3. Add the nuts to the egg white mixture and mix well to coat. Spread nuts in a single layer on a baking sheet lined with parchment paper. Pour any remaining egg mixture over nuts.
4. Bake for 1 to 1 1/4 hours until the nuts are completely dry. Stir the nuts every 20 minutes to bake evenly.
Makes 24 servings of 2 tablespoons each.
Per serving: 2.74g carbs; 1.41g fiber; 1.53g protein; 9.87g fat; 97.97 calories