These winter days that look like this:
Cookin' Lean Like Paula Deen . And by the way, if you haven't visited Lindsay's blog, it is certainly worth a look, especially if your New Years resolution involved losing a few pounds. I altered this recipe just a touch because I was too chicken to use all splenda. Maybe next time, I will give the all splenda recipe a try. Instead, I used part splenda and part splenda brown sugar blend (half splenda/half brown sugar). Still, this is really so much lower in sugar than what you would find at your gift shops. Honestly, I couldn't even tell that it was low sugar. Perfect to make on a cold winter day when you're longing for the beach. Enjoy!
adapted from Cookin Lean Like Paula Deen
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
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.