- 1 large egg white
- 1 pound pecan halves
- Sugar substitute equivalent to 1/2 cup sugar
- 3 teaspoons ground cinnamon
- 1/2 teaspoon salt
- In a large bowl, beat egg white until frothy. Add pecans; stir gently to coat. Combine the sugar substitute, cinnamon and salt; add to nut mixture and stir gently to coat.
- Spread into a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 325° for 20 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container.
1/4 cup: 161 calories, 16g fat (1g saturated fat), 0 cholesterol, 62mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 2g protein.