Cinnamon Pecans

16 oz. pecans
1 egg white
1/2 cup sugar (I used Splenda)
1 tsp salt
1 tsp vanilla
2 tsp cinnamon

Preheat oven to 325 degrees. Add the egg white to bowl and whisk until bubbly - about 15 secs. Add the vanilla, sugar, salt and cinnamon. Whisk together until blended and creamy. Add the pecans and fold over with a rubber spatula until all the pecans are coated.

Coat a 9x13" baking sheet with a non-stick cooking spray. Spread the pecans into a single layer and bake for 20 minutes, turning the pecans halfway through the baking time. Spread onto foil and allow to cool for 30 minutes. Store in an airtight container.

*This recipe calls for regular sugar, but I substituted and equal amount of Splenda and added vanilla for extra flavor. These are great addition as a salad topping!