First I want to include a link on nutritional data (See Links in column to your right). I want you to keep this link in your bookmarks…this is where you can find nutritional data on virtually anything! Even name brands foods. Extremely helpful!!
So knock yourself out and check out data on almonds and walnuts. Don’t get freaked out by the fat content…these are healthy fats! Nuts are full of health benefits…GOOGLE them! As they are calorie packed…I limit my consumption to no more than 2 oz a day. That’s about 2 SMALL handfuls. They curb my appetite and they’re full of flavor. Raw or roasted (but roasted really brings out the flavors!) The sweet roasted nuts helps my sweet tooth 😉
**TIP** I also keep a bag of raw almonds and walnuts in my vehicle…so if i’m riding along and i’m tempted to stop for fast food (Gasp!!! Yes, I said fast food- since I tend to lose my mind when i’m hungry)…i’ll grab a small handful of nuts and it ALWAYS gets me through that dreaded moment of insanity!
- 4 cups of almonds and walnuts (or just 1 or the other)
- 1/2 cup Splenda (you can use Stevia as well)
- 2 tsp Cinnamon
- 1 egg white
- 1 tsp vanilla extract
- PAM spray
Preheat oven to 250F
In medium size bowl, crack egg and separate the white/yolk. Throw the yolk away.
Add nuts and toss with big ol’ spoon until all nuts are coated.
Add 1/2 tsp vanilla extract and toss again.
In smaller bowl, combine Splenda and Cinnamon and mix thoroughly. **If you like spice…you can add a spice too!!**
Slowly add Splenda/Cinnamon blend, while tossing the nuts so that they all get coated evenly.
Line large cookie sheet with tin foil (for easy clean up) and spray with PAM.
Pour nuts onto cookie sheet and spread evenly.
Cook for approximately 1 hour, stirring occasionally until golden brown.
Let cool and store in air tight container. Taste the difference and ENJOY!!!
**If you like your roasted nuts sweeter…try adding a little more Splenda or Cinnamon!**