These are two of my recipes that I had posted.
SPICED PECANS (P1) [posted by recipelover]
NOTE: I have not tried these with Splenda, but I think they would work.
Beat one egg white and 1 tsp. cold water until good and frothy, but not stiff. Add 1 lb. pecan halves. Mix until coated.
Mix together and stir in:
1/2 c. sugar (bulk Splenda)
1/2 tsp. cinnamon
1/4 tsp. salt
Place on buttered pan. Bake at 225 for 1 hour, stirring every 15 minutes.
SPICY SWEET PECANS [posted by recipelover]
1/4 c. sugar (bulk Splenda)
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. cayenne pepper
1 egg white
3 c. pecan
Beat egg white lightly with whisk. Add sugar, salt, pepper, and cayenne. Add pecans and toss until coated. Spread evenly on lightly oiled baking sheet. Bake in preheated 375 oven 10 minutes, stirring once. Remove from oven. Cool. Store in airtight container.
And here is another one that I haven't tried yet, but looks good:
SUGAR 'N' SPICE NUTS
3 egg whites
2 T. water
3 C. walnut halves
2 C. pecan halves
1 C. whole unblanched almonds
2 C. sugar
2 T. ground cinnamon
2 tsp. ground ginger
2 tsp. grated orange peel
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. ground cloves
In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat.
Combine remaining ingredients. Add to nut mixture and stir gently to coat. Spread into two greased 15 x 10 x 1-inch baking pans. Bake, uncovered, at 300ÂºF for 20 to 25 minutes or until lightly browned, stirring every 10 minutes. Cool.
Here is one from ginad12875: My BF came up with this one, so I can't take credit, but it is pretty good:
1 cup pecans, cashews and/or your favorite SB friendly nuts
1 or 2 tablespoons "I Can't Believe it's Not Butter Light"
(we do everything by eye, so I'm not sure exactly how much nuts or ICBNB we use at a time, but it's not meant to be eaten in one sitting!! lol)
Heat frying pan on low heat and add "butter" and nuts. DO NOT FRY, only heat (the "butter" will scorch) When heated thoroughly, sprinkle with Splenda (or any sweetener) and salt. Let cool.
[posted by allihoo28] These spiced nuts are REALLY good. I usually make them at the holidays and give them to coworkers - they are always a hit. I have never tried making them with Splenda - but this could be a filling cure for your sweet tooth. It looks like it would be a LOT of Splenda though...maybe try it with less and see how it works.
Sugary Spice Pecans
Cooking Light 10/05/02
Serve these pecans as a snack, or add them to mixed greens tossed in a vinaigrette and topped with goat cheese.
1 cup sugar (Splenda?)
1/2 cup water
1 teaspoon ground cinnamon
Dash of ground cloves
2 cups pecan halves
1 teaspoon vanilla extract
Combine first 4 ingredients in a medium saucepan. Cook over medium heat until sugar dissolves, stirring constantly (about 8 minutes). Add pecans and vanilla; cook until all syrup is absorbed and pecans are coated, stirring constantly (about 12 minutes). Spread pecan mixture on a baking sheet coated with cooking spray. (Pecans will have a sugar coating.) Separate pecans into halves. Cool completely.
Note: Store in an airtight container in a cool, dark place for up to one month; in the refrigerator for up to 3 months; or in the freezer for up to 8 months.
Last edited by recipelover
on Mon Feb 13, 2006 3:56 pm, edited 1 time in total.