Ingredients
2 ounces walnuts (about 3/4 cup)
1 egg white
1 pinch salt
1/8 teaspoon vanilla
1/4 cup Splenda granular or 1/4 cup equivalent liquid Splenda sugar substitute
2 teaspoons cocoa, sifted
Method
Sources
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Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Walnut halves — baking, Georgian satsivi, muhammara, salads
Milled whole oats — pancakes, muffins, cookies, porridge bread
Natural cocoa for American-style baking — brownies, chocolate cake
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Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Walnut halves — baking, Georgian satsivi, muhammara, salads
Milled whole oats — pancakes, muffins, cookies, porridge bread
Natural cocoa for American-style baking — brownies, chocolate cake
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In a small bowl, whisk the egg white with a fork until frothy. Whisk in all but the nuts until as well blended as possible. Add the nuts and stir to coat them with the egg white mixture. Spread the nuts on a foil-lined baking sheet that's been sprayed with cooking spray. Bake at 325° for 15-20 minutes until the coating has set and becomes crisp. Cool then break apart before eating. Store in an airtight container at room temperature. COCOA COATED NUTS VARIATION: 2 ounces pecans, about 3/4 cup *. 2 ounces almonds, about 3/4 cup *. 1 egg white. Generous pinch salt. 1/8 teaspoon vanilla. 1/2 cup granular Splenda or equivalent liquid Splenda. 2 tablespoons cocoa, sifted. In a small bowl, whisk the egg white with a fork until frothy. Whisk in all but the nuts until as well blended as possible. The mixture will be very thick and almost dry. Add the nuts and stir with a rubber spatula until they are well coated. Spread the nuts on a nonstick foil lined baking sheet. Bake at 325° for 15-20 minutes until the coating has set and becomes crisp. Cool then break apart before eating. Store in an airtight container at room temperature. Makes 4 servings or about 4 1/2 ounces. * You can use any kind of nuts for this but you'll have to adjust the counts. I used finely chopped pecans and sliced almonds because that's all I had on hand.