Pecans with a Kick (Crock Pot)

I recently found this recipe online and these are YUMMY!  I did a double recipe AND added in some shelled pistachios just because... and everybody that has had them called and asked me for the recipe. *PECANS WITH A KICK* 3 cups pecan halves 1 egg white, slightly beaten 1 t. cinnamon 1/2 t. salt 1/4 t. cayenne pepper (or more to suit your taste) 1 cup Splenda granular Put pecans in crock pot.  Add egg white and stir until the pecans are evenly coated. In a bowl, mix cinnamon, salt, cayenne and Splenda.  Pour over pecans and stir until evenly coated. Cover crock pot and set on low.  Let cook for 3 hours, stirring every 15-20 minutes. If the nuts aren't dry after 3 hours, uncover, stir and cook another 30 minutes until dry. Store in airtight container. NOTE:  Mine were done in about 2 hours. This is going to depend on your particular crock pot as some cook hotter than others, even on low.  Be SURE to stir every 20 minutes or so.  I found that if not, they stick to the bowl and will start to "burn."  I also sprinkled in a few shots of Worcestershire sauce too. This recipe makes 8 servings: CAL: 259 FAT: 26.7 (Sat Fat-2.3) (Polyunsat Fat 8) (Monounsat 15.2) ( Trans Fat 0) CARB: 5.4 PRO: 3.9 ENJOY!