Sweet-and-Spicy Toasted Nut Mix
This is very easy and delicious, and it keeps for a couple of weeks in an airtight container.
YIELDS 18 SERVINGS; SERVING SIZE 8 NUTS
- ¼ cup Splenda
- ½ cup unsalted butter, melted
- 2 teaspoons freshly ground black pepper
- 1 teaspoon coarse salt
- ½ pound blanched almonds
- ½ pound walnut halves
Preheat the oven to 400°F. Prepare a baking sheet with parchment paper or nonstick spray.
Whisk the first four ingredients together in a large bowl.
Stir in the nuts. Turn until all are covered.
Spread on the baking sheet. Bake for 10–12 minutes, checking often.
Cool at room temperature; store in tightly covered container.
Calories: 200 | Carbohydrates: 5g | Fat: 20g | Sodium: 135mg | Fiber: 2g