SWEET AND SALTY ALMONDS
1 large egg white
1/3 cup granular sweetener of your choice
3/4 tsp. salt
2 tsp. cinnamon
2 cups slivered blanched almonds
Heat oven to 350 F. Combine the egg white sugar substitute, salt and cinnamon in a medium bowl. Beat with a fork until frothy. Add almonds and toss to coat. Spread out in a single layer on a nonstick baking sheet lined with aluminum foil.
Bake for 12-15 minutes, turning once, until toasted and crisp. Remove from oven and place baking sheet on a baking rack. When the nuts are cool remove from pan and store in airtight container at room temperature for up to a week.
16 servings; 3 g. carbs
The New Atkins for a New You Cookbook-2011
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