Preheat oven to 300?. Spray a jelly roll pan with cooking spray. Combine pecans, walnuts, and almonds in a mixing bowl; add egg white and toss to coat. Combine Splenda and cinnamon; sprinkle over nuts, toss to coat. Spread mixture evenly in prepared pan. Bake 30 minutes or until nuts are toasted, stirring every 10 minutes. Cool on waxed paper. Store in airtight container.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 4|
|Calories from Fat: 575 (81%)|
|Amt Per Serving||% DV|
|Total Fat 63.9g||85 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 32.2g|
|Polyunsanturated Fat 22.9g|
|Cholesterol 0mg||0 %|
|Sodium 14.5mg||1 %|
|Potassium 483.1mg||13 %|
|Total Carbohydrate 32.3g||10 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 22g|
|Protein 14.8g||21 %|
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Calories per serving: 709
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