Xylitol coating will give a refreshing, cooling effect as it dissolves in the mouth; coupled with the sweet/savory taste of the nuts.

1 pound pecans (can also use walnuts or almonds)
½ cup of XyloSweet®
¼ teaspoon of cinnamon
1 egg white
Dash of salt
2 Tbsp. butter, melted (optional)

Preheat oven to 325 degrees – put baking rack in middle position.

Prepare a 9 x 13 baking pan by lining it with parchment paper or lightly spraying with
cooking spray. Spread out pecans, walnuts or almonds in a single layer onto the bottom
of the prepared pan.

Lightly toast pecans for 4 to 5 minutes – remove from heat

Mix cinnamon into XyloSweet. Set aside.

In a deep bowl, beat the egg white with the dash of salt until stiff – fold in XyloSweet/
cinnamon and lightly toasted nuts. Slowly drizzle butter over mixture and fold until
incorporated. Pour mixture back into baking pan and spread out to form single layer.
Bake at 325 degrees for 10 minutes – stir to ensure even baking. Bake for another 10
minutes and stir again – taste to ensure that nuts are not over-cooking. Bake for another
10 minutes and stir a final time.

Remove from heat and spread out onto parchment paper. Mixture will be sticky and
somewhat wet. Allow to dry for several hours or overnight. Depending on humidity it
may take a bit longer to dry out completely.