|Unsalted pecans||2 Cup (32 tbs)|
|Dry mustard||1 Teaspoon|
|Garlic powder||1 Teaspoon|
Cover cookie sheet with foil; grease and set aside.
Beat egg whites until foamy.
Drop pecans into egg whites and stir to coat well.
Lift with fork or slotted spoon to drain; place on greased foil.
Mix salt, dry mustard and garlic powder.
Pour into empty salt shaker.
Sprinkle over nuts.
Bake in a 250-degree oven for 25 minutes, or until coating is set.
Lift foil to loosen nuts and break them apart-Cool.
Store in airtight container or freeze.
Keep for 1 week or freeze for no more than 2 weeks.
Calories 462 Calories from Fat 392
% Daily Value*
Total Fat 47 g72.2%
Saturated Fat 4 g20.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 508.9 mg21.2%
Total Carbohydrates 10 g3.4%
Dietary Fiber 6.4 g25.5%
Sugars 3 g
Protein 8 g15.7%
Vitamin A 0.7% Vitamin C 1.6%
Calcium 4.8% Iron 9.6%
*Based on a 2000 Calorie diet