These are as close as I can get to TJ's version without sugar. Much better after a day or so when all the liquid has congealed on the nuts.
Ingredients
- 2 cups raw pecans (or any nut really)
- 1 egg white
- 2 Tbsp Erythritol
- 3 Tbsp Splenda
- ¾ tsp cinnamon
- ¾ tsp cayenne pepper (or ground red pepper)
Method
- Preheat the oven to 300 F. Line a 13x9 inch pan with foil and spray with cooking oil.
- Beat egg white in a bowl until foamy and stir into the nuts until evenly coated.
- In another bowl, mix the sweetener, cinnamon, pepper, and salt and pour over the nuts. Stir until evenly coated, then put in the pan. Use a spoon or fingers to get the nuts in a single layer.
- Bake for 30 minutes, stirring every 10 minutes, until toasted.
- Allow to cool on wax paper and store in an airtight container.
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