2 c pecans
1/2 c granulated Splenda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
1 egg white, beaten until frothy

Preheat oven to 250. Mix all ingredients until nuts are coated. spread in a single layer on nonstick cookie sheet. Bake, stirring occasionally, until nuts appear dry. (30 mins to one hour)

Pre LC I made this recipe many times, just with Sugar instead of Splenda. They are just AWESOME. I will definitely have to try it with Splenda, though. My pecan tree in my backyard had a record yield this year, I'm overflowing with pecans!

Any idea of the carb count on these?

For the whole recipe (makes 2 cups) I'd call it 25 g NC. The Splenda is 12g and the pecans are 8g- so I'm just calling the eggwhite and spices 5g to be on the safe side. (probably much less than that)

I miss nuts...

Almost 2 years until I can eat them again...

Darn braces!

sounds good. i love sugared pecans. sue

Looks yummy. I did something similar last week but I used erythritol and stevia, and oil instead of egg whites. I just love pecans with salt and sweetener.

Yummy! I used xylitol, and these pecans were delish! Thanks for sharing...it's the best sugared nut recipe I've ever tried. (and the only one I've ever liked, not counting when I used sugar.)

Have you ever tried this with walnuts? Just curious as to how it would turn out. Maybe I'll have to experiment!

Not to thread jack, but we have three pecan trees, and we usually get tons of nuts. This year ~ NOT A ONE! From any of them! (In 08 we dealt with Hurricane Ike, and I just pray that they were still tramatized, and my pecans have not come to a halt forever. I HATE buying pecans!)