Candied Spiced Walnuts. My daughters altered recipe.

Candied Spiced Walnuts

2 cups (8oz) walnut pieces & halves
1 egg white
1 Tablespoon water
1/4 cup brown sugar Splenda - packed **
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice

Preheat oven to 350F. Line a baking sheet with non-stick Reynold's wrap (very important because these stick bad without it!).

In a large mixing bowl, whisk egg white and water until frothy. Add walnuts and stir to coat. Transfer walnuts to strainer and allow to drain about 5 minutes.

In a gallon-size Ziplock-type bag, combine brown sugar Splenda and spices - squeeze to mix well. Add walnuts and shake to coat completely.

Put walnuts on lined baking sheet and spread out to a single layer.

Bake 13 - 15 minutes, stirring halfway through. Remove from oven and allow to cool completely. Store in airtight container.

Yield: 2 cups

** Original recipe called for 1/2 cup of real brown sugar.