From: Eat Fat, Lose Fat
Yield:
2 cupsIngredients
2 Tbsp Butter
2 tbsp rapadura, sucanat, or maple sugar
1/2 cup freeze dried fine cut coconut
1/2 tsp plus a pinch of sea salt
2 cups crispy walnuts or pecans
1 egg white
Instructions
Preheat oven to 300F. Melt butter with Rapadura, coconut, and 1/2 tsp salt and toss with nuts. In a clean bowl, beat egg white with a pinch of salt until soft peaks form. Fold in nuts. Spread on cookie sheets and bake for about 30 minutes, turning occasionally, until egg white is thoroughly dried. Store in an airtight container in the refrigerator.
