Ingredients:
12 oz pecan halves
1/2 cup Splenda Brown Sugar Blend
1/2 cup of Splenda
1/2 tablespoon ground cinnamon
1 egg white
1 tablespoon water
1/2 teaspoon salt
Directions:
Preheat oven 250 degrees.
In a mixing bowl, whip water and egg white until frothy. In a separate bowl, mix together Splenda, cinnamon and salt. Add pecans to egg white and water; coating nuts evenly. Add the sugar mixture to the bowl and mix until pecans are coated. Spread the pecans on a foil-covered cookie sheet (trust me, you'll thank me for this later when you're cleaning up). Bake for one hour; stir every 15 minutes. Remove from oven and cool. Store in airtight container.
