"The belly rules the mind."--Spanish Proverb

Spicy Fennel Nuts Recipe

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This recipe for Spicy Fennel Nuts, by , is from Family & Friends Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Ciulla
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 tsp. fennel seeds
1/4 cup + 2 Tbsp splenda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp cayenne pepper
1 egg white
2 cups pecan halves
1 cup whole almonds

Directions:
Directions:
Preheat oven to 300F. Grind fennel seeds in a mortar & pestle until mostly ground into a fine powder. Combine the ground fennel seeds with the splenda, granulated salt, cinnamon and cayenne in a small bowl and set aside. Whip the egg white to moist peaks in a large bowl. Fold the spice mixture into the whipped egg white until thoroughly combined. Add the pecans and almonds and gently mix together until the nuts are thoroughly coated, and then spread evenly over a large baking sheet. Bake for 25 minutes. Halfway through the baking time, use a metal flipper to separate the nuts from the pan and redistribute the nuts. Cool the cooked nut mixture on the pan until it is room temperate- the nuts will crisp up as they cool on the pan. Serve immediately or store in an airtight container.

Number Of Servings:
Number Of Servings:
3 cups
Preparation Time:
Preparation Time:
10 min.

 

 

 

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