COCONUTTY CRUNCH

By Shirl

Ingredients

• 2 ounces walnuts
• 4 ounces pecans
• 2 ounces almonds (I like sliced)
• 2 ounces unsweetened coconut, 1/2 cup
• 2-4 tablespoons flax meal
• 1-2 ounces unsalted sunflower kernels
• 2 tablespoons butter, melted
• 1/3 cup granular Splenda or equivalent liquid Splenda
• 1/2 teaspoon vanilla
• Pinch salt, optional
• 1 teaspoon cinnamon

Preparation

Step 1

Coarsely chop the nuts and put them in a medium bowl. Stir in the coconut, flax meal and sunflower kernels. In bowl, mix the butter, sweetener, vanilla and salt. Pour over the nuts and toss to mix well. Spread on a large jell and bake at 3000 about 10-15 minutes, stirring every few minutes, until lightly toasted. Watch closely so it doesn't burn. Mix in the cinnamon; cool. Store in an airtight container in the refrigerator.

Makes about 3 1/2 cups or 13 ounces