2 cups raw almonds
1/4 cup Splenda or 2-3 tablespoons Stevia
1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg white
Preheat the oven to 250 degrees F.
Line a baking sheet with parchment paper or aluminum foil.
In a medium bowl, whisk the egg white lightly.
In a medium bowl, combine the splenda, cinnamon and salt with a fork.
Add the almonds to a large bowl. Pour the egg white over the almonds and using a rubber spatula, stir to coat evenly.
Add the powdered ingredients to the egg white coated almonds and stir with a fork to coat the almonds well.
Spread the almonds out onto the lined baking sheet. Make sure the almonds are in one layer to ensure even cooking.
Bake in the oven for 4 minutes. Take them out and stir on the sheet. Bake for another 4 minutes. Stir again once more and then cook for another 1-2 minutes.
Allow almonds to cool before storing in an airtight container for up to 4 weeks. Note: almonds will brown and dry as they cool.