Spicy Fennel Nuts
This recipe makes 3 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | 0 recipe0recipe Per serving, about: |
| cal | 280280 cal |
| total fat | 27 g27g total fat |
| sat. fat | 2 g2g sat. fat |
| chol | 0 mg0mg chol |
| sodium | 370 mg370mg sodium |
| carb | 9 g9g carb |
| fibre | 5 g5g fibre |
| pro | 6 g6g pro |
Ingredients
- 4 tsp fennel seeds 4 tsp fennel seeds
- 6 tbsp Splenda® No Calorie Sweetener, Granular 6 tbsp Splenda® No calorie Sweetener, Granular
- 1-1/2 tsp salt 1-1/2 tsp salt
- 1 tsp ground cinnamon 1 tsp ground cinnamon
- 1 tsp ground cayenne pepper 1 tsp ground cayenne pepper
- 1 egg white 1 egg white
- 2 cups pecan halves 2 cups pecan halves
- 1 cup whole almonds 1 cup whole almonds
Preparation
Preheat oven to 300°F (150°C).
Grind fennel seeds using a mortar & pestle or food processor until mostly ground - they do not need to be a fine powder.
Combine the ground fennel seeds with SPLENDA® Granulated, salt, cinnamon and cayenne pepper in a small bowl and set aside.
Whip the egg white to moist peaks in a large bowl.
Fold the spice mixture into the whipped egg white until thoroughly combined.
Add the pecans and almonds and gently mix together until the nuts are thoroughly coated, and then spread evenly over a large baking sheet.
Bake for 25 minutes. Halfway through the baking time, use a metal flipper to separate the nuts from the pan and flip.
Cool the cooked nut mixture on the pan until they are room temperature - the nuts will crisp up as they cool on the pan. Serve immediately or store in an air-tight container.
Grind fennel seeds using a mortar & pestle or food processor until mostly ground - they do not need to be a fine powder.
Combine the ground fennel seeds with SPLENDA® Granulated, salt, cinnamon and cayenne pepper in a small bowl and set aside.
Whip the egg white to moist peaks in a large bowl.
Fold the spice mixture into the whipped egg white until thoroughly combined.
Add the pecans and almonds and gently mix together until the nuts are thoroughly coated, and then spread evenly over a large baking sheet.
Bake for 25 minutes. Halfway through the baking time, use a metal flipper to separate the nuts from the pan and flip.
Cool the cooked nut mixture on the pan until they are room temperature - the nuts will crisp up as they cool on the pan. Serve immediately or store in an air-tight container.
Additional information : For more recipes, tips and information about Splenda® click here
Source : SPLENDA®
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