Crunchy Spiced Nuts

This recipe was one I got from the Idaho press tribune. when I
was on a low carb diet I used to make this a lot, using Splenda.

Teresa Stephens

crunchy spiced nuts

1 large egg white
1 tablespoon water
1 teaspoon salt
4 cups mixed nuts
½ cup sugar or Splenda
2 teaspoons ground cinnamon

grease cookie sheet.

whisk egg whites, white, and salt in a large bowl. add nuts and
toss to coat. drain in a colander for 4-5 minutes.

mix together sugar and cinnamon. toss nuts in mixture.
spread nuts on cookie sheet and bake until dry and crisp.

bake at 300 degrees for 30-40 minutes, rotating halfway
through baking time.

cool and break apart and serve.

will store up to 3 weeks in an airtight container.