These recipes typically use some combination of sugar, egg white, spice, and nuts. (Many omit the egg white since melted sugar makes an effective coating on its own.) The recipe below uses cinnamon as the lone spice, but feel free to swap in whatever tickles your fancy. Some spice ideas:
- Cocoa powder
- Pumpkin pie spice (cinnamon, ginger, cloves, allspice, nutmeg, and mace)
- Chinese five spice (cinnamon, cloves, fennel seed, star anise, and szechuan peppercorns)
- Salt, cumin, cayenne, cinnamon, and orange peel
- Garam masala (cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg)
- Yes, there are a finite number of spices and types of nuts/legumes, so it’s not truly limitless you humorless pedantic twit.
1 (33 g) large egg white
1 teaspoon vanilla extract
1 teaspoon brown sugar flavoring
½ teaspoon salt
14 drops EZ-Sweetz
16 oz. (454 g) whole raw nuts
¾ cup (96 g) powdered erythritol
2 tablespoons Splenda
2 tablespoons Truvia
4 tablespoons cinnamon
- Preheat oven to 250 °F. Beat egg white, vanilla, brown sugar flavoring, salt, and EZ-Sweetz with an electric mixer until frothy and slightly stiff.
- Stir in the nuts with a silicone spatula until evenly coated.
Add in powdered erythritol and stir to coat. Watch out of liquid pooled at the bottom of the bowl. Make sure all the erythritol is wet.
- In another bowl, mix Splenda, Truvia, and cinnamon until well blended.
Add to nuts and stir to coat.
- Place nuts on a baking sheet lined with a silicone mat. Spread them out best you can. Separate any stuck together nuts and coat with any leftover sweetened spice.
- Bake for 1 hour and 15 minutes. Do not stir while baking since that may damage the coating. Let cool. Nuts may still be warm, but do not touch until dry. Break apart stuck together nuts.