- 3 1/2 cups mixed nuts without peanuts (no-salt or lightly salted nuts recommended)
- 1/2 cup butter
- 2 egg whites
- 1 cup Splenda
- Salt to taste (omit if using salted nuts)
Preheat oven to 325 degrees. Toast nuts on jelly roll pan for 10 minutes. Remove nuts and melt butter on pan.
Beat egg whites until soft peaks form; add Splenda and salt and beat until glossy. Fold toasted nuts into egg white mixture.
Spread nuts onto jelly roll pan. Bake for 30 minutes at 325 degrees turning nuts with spatula every 10 minutes.
This recipe yields 3 party bowls of nuts; each 5 to 7 nut serving is approximately 3 carb grams. Entire recipe is 100 carb grams.