by kirra » Wed Jul 02, 2008 4:20 am
Swedish Nuts
Ingredients:
3-1/2 cups mixed nuts w/o peanuts *
1/2 cup butter
2 egg whites
1 cup Splenda
salt to taste (omit if using salted nuts)
Preparation:
Preheat oven to 325°F. Toast nuts on jelly roll pan for 10 minutes. Remove nuts and melt butter on pan. Beat egg whites until soft peaks form; add Splenda and salt and beat until glossy. Fold toasted nuts into egg white mixture.
Spread nuts onto jelly roll pan. Bake for 30 minutes at 325°F turning nuts with spatula every 10 minutes.
Carbs: Entire Recipe is 100g carbs. Makes 3 party bowls of nuts. Each 5-7 nut serving is approximately 3g carbs.
[b][size=150]Swedish Nuts[/size]
Ingredients:[/b]
3-1/2 cups mixed nuts w/o peanuts *
1/2 cup butter
2 egg whites
1 cup Splenda
salt to taste (omit if using salted nuts)
[b]Preparation:[/b]
Preheat oven to 325°F. Toast nuts on jelly roll pan for 10 minutes. Remove nuts and melt butter on pan. Beat egg whites until soft peaks form; add Splenda and salt and beat until glossy. Fold toasted nuts into egg white mixture.
Spread nuts onto jelly roll pan. Bake for 30 minutes at 325°F turning nuts with spatula every 10 minutes.
[b]
Carbs: [/b] Entire Recipe is 100g carbs. Makes 3 party bowls of nuts. Each 5-7 nut serving is approximately 3g carbs.