A recipe - "Sugared" Almonds (or Pecans)

My husband loves these.  He is diabetic and this is one of his favorite indulgences during the holidays.  I make a large container full and everyone has come to expect them from me wherever we meet!  They are great warm!

1 lb nuts

2 egg whites, beaten

Coat nuts thoroughly with egg whites.

2/3 cup of baking Splenda  (Or regular sugar)

4 t. cinnamon

Mix Splenda and cinnamon.  Coat nuts again with Splenda cinnamon mixture.  Spray cookie sheet (or use non-stick aluminum foil) and spread nuts in a single layer.  Bake at 350 degrees for 15 minutes stirring once.

Store in a covered, sealed container.

YUM-MO! Thanks for the recipe!  Michelle

Sherri,

This was always one of Troy's and mine favorite treats when visiting Brown County.  We'd go to Jack and Jill's and get those cones full of hot candied nuts.  Of course Troy's diabetic now and I can't have them either.  I can't wait to make these!!!!  Think I'll add the ingredients to my shopping list.  It keeps getting bigger and bigger.  I'm going to have to leave work early so I can get all of my "extra" cooking finished!

Happy Thanksgiving!
Jacqui

And the aroma of them baking is wonderful!   I really don't care for Splenda in baking, but these come out great! 

I love these, as does my mom.....but I have never made them before!!!!

But I will this year!!!  Just one question....how much do you beat the egg whites?

Thanks,
Holly

Not til they're frothy.  I only beat them till they were well mixed.  They are very slimey but once you put the nuts in them there's no better way to get them to the next step except by picking them up with your fingers!  Sometimes 5 or 6 will stick together.  Seems like those are the ones everyone likes the best!  (ha ha!)

Lois,

Thank you for the recipe! Jacqui must have thought I posted since I do so much Splenda stuff! LOL! I definately plan on doing up a batch of these! Do you have a favorite nut to use?

Sherri

Thanks for the recipe. I make these every year but roast mine for 1 hour at 250 stirring every 15 minutes and have always made mine with pecans and used sugar...... yours is a nice alternative that I will give a try this year.
hugs!
Marianne

This sounds so easy . . . and taste soooo good. Thank you for recipe.     Sheila e.

I typically use almonds.   I keep adding almonds until all the egg white is used up. ... about 2 cups of almonds I would suppose.  I made them this afternoon and my husband came in and knew right away what I made.  Had to keep smacking his hands because he wanted to eat them!    I made 2 batches of the sugar/cinnamon mixture to the 2 egg whites.    They are safely tucked away in a Tupperware container for tomorrow's family gathering!

Happy Thanksgiving!