Cocoa Coated Walnuts - Sugar Free

• walnuts↗2 ounces

  about 3/4 cup

• egg white1
• salt↗1 pinch
• vanilla↗1⁄8 teaspoon
• Splenda granular or 1/4 cup equivalent liquid Splenda sugar substitute↗1⁄4 cup
• cocoa, sifted↗2 teaspoons

Step-by-step instructions

1. 1

   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.

2. 2

   Spread the nuts on a foil-lined baking sheet that's been sprayed with cooking spray. Bake at 325º for 15-20 minutes until the coating has set and becomes crisp.

3. 3

   Cool then break apart before eating. Store in an airtight container at room temperature.

4. 4

   2 ounces pecans, about 3/4 cup *.

5. 5

   2 ounces almonds, about 3/4 cup *.

6. 6

   1 egg white.

7. 7

   Generous pinch salt.

8. 8

   1/8 teaspoon vanilla.

9. 9

   1/2 cup granular Splenda or equivalent liquid Splenda.

10. 10

    2 tablespoons cocoa, sifted.

11. 11

    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 325º 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.

12. 12

    Makes 4 servings or about 4 1/2 ounces.

13. 13

    * 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.