- Portion size 750 servings
- Credits : SPLENDA®
MethodPreheat 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.
Nutritional facts Per serving, about:
- Protein 6 g
- Calories 280.0
- Total fat 27 g
- Cholesterol 0 mg
- Total carbohydrate 9 g