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Ingredients:
3 ½ cups mixed nuts
½ cup butter
2 egg whites
1 cup Splenda
salt to taste
Directions:
Preheat oven to 325 degrees.
Place nuts on a 10 by 15 inch jellyroll pan, and bake for 10
minutes. Remove nuts, and melt butter on the pan.
In a medium bowl, beat egg whites until soft peaks form.
Gradually beat in the Splenda and salt. Fold toasted nuts into egg
white mixture. Arrange the coated nuts in a single layer on the
buttered pan.
Bake for 30 minutes in the preheated oven, turning nuts with
spatula every 10 minutes, until outside is crisp and golden. Cool,
transfer nuts onto paper towels to drain off any excess butter.
Store in an airtight container.
Note:One cup regular white sugar may also be used instead of
the Splenda.
