Pre-heat oven at 300'
In a large plastic resealable storage bag add:
1/2C Splenda Brown Sugar Blend
1t cinammon
1/4t salt
1/2t cayenne pepper or chili powder
1/4t each ground cloves, cumin powder, ginger and nutmeg
Shake
In a large bowl beat until foamy 2 egg whites with 1T water and 1/2t vanilla
Add walnut halves - enough that will cover and use up the egg whites
Add nuts to sugar/spice blend and shake bag well
On a prepared cookie sheet - I use a silpat - sprayed with cooking spray - pour out nuts and bake until fairly dry - 30min more or less
Stir nuts after first 15min
Let cool on tray completely and store in a container
You can substitute pecans
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