1 egg white
1 ½ cups almonds
1 ½ cups pecans
⅔ cup Swerve, Granular
2 tsp ground cinnamon
¼ tsp salt
1 ½ cups almonds
1 ½ cups pecans
⅔ cup Swerve, Granular
2 tsp ground cinnamon
¼ tsp salt
Preheat the oven to 250F and line a large rimmed baking sheet with parchment paper.
In a large bowl, whisk the egg white until frothy. Add the nuts and toss to coat. Sprinkle with the Swerve, cinnamon and salt and toss well to combine so that the nuts are well coated with the spice mixture.
Spread out into a single layer on the prepared baking sheet and bake for about an hour, stirring every 20 minutes, until the nuts are golden brown. Remove and let cool completely. Store in an airtight container.
In a large bowl, whisk the egg white until frothy. Add the nuts and toss to coat. Sprinkle with the Swerve, cinnamon and salt and toss well to combine so that the nuts are well coated with the spice mixture.
Spread out into a single layer on the prepared baking sheet and bake for about an hour, stirring every 20 minutes, until the nuts are golden brown. Remove and let cool completely. Store in an airtight container.
Makes 12 servings
