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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.
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Spread the nuts on a foil-lined baking sheet that's been sprayed with cooking spray. Bake at 325u00b0 for 15-20 minutes until the coating has set and becomes crisp.
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Cool then break apart before eating. Store in an airtight container at room temperature.
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COCOA COATED NUTS VARIATION:
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2 ounces pecans, about 3/4 cup *.
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2 ounces almonds, about 3/4 cup *.
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1 egg white.
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Generous pinch salt.
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1/8 teaspoon vanilla.
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1/2 cup granular Splenda or equivalent liquid Splenda.
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2 tablespoons cocoa, sifted.
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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 325u00b0 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.
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* 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.
