Holy Molé Almonds

By MaryEllen

Ingredients

• 1 large egg white
• 1 teaspoon vanilla
• 2 cups Almonds
• 1/2 cup Splenda
• 1/4 cup corn starch
• 1 tablespoon cocoa powder
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• Servings: 8
• Yield: 2 cups
• Oven Temperature: 225°F
• Cooking Times
• Cooking Time: 1 hour and 15 minutes
• Nutrition Facts
• Serving size: 1/8 of a recipe (1.6 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 228.3
• Calories From Fat (67%) 154.09
• % Daily Value
• Total Fat 18.42g 28%
• Saturated Fat 1.46g 7%
• Cholesterol 0mg 0%
• Sodium 128.78mg 5%
• Potassium 284.57mg 8%
• Total Carbohydrates 11.12g 4%
• Fiber 4.53g 18%
• Sugar 1.83g
• Protein 8.28g 17%
• Recipe Type: Holiday, Snack
• Reviews
• 4 stars - Very tasty. In 2008 I had no pecans and wasn't driving because of my knee. Made these to give with my Christmas letter to the neighbors. - ME 1/18/2009

Preparation

Step 1

1. Preheat oven to 225F. Line jelly roll pan with non stick foil.

2. Place egg white in a large stainless steel bowl and whip till frothy. Whip in vanilla, gently add almonds and toss until completely coated.

3. Place remaining ingredients in a bowl and toss till well combined. Add sugar mixture to almonds a quarter at a time and very gently toss until well coated.

4. Transfer almonds to the prepared pan and arrange in a single layer. Cook for 30 miunutes. Gently turn over nuts, stirring every 15 minutes after, until coating is lightly colored and dried out, about 75 minutes. Remove from oven, Immediately loosen nuts with a metal spatula. Cool before serving.