1/4cupgranulated monk fruit and erythritol sweetener
1/4teaspoonsalt
1egg white
1teaspoonwater
1/2teaspoonvanilla
1 1/2cupsmacadamia nuts
1cuppecan halves
1/4cupunsweetened coconut
1/3cupno-sugar-added dark chocolate chips
Instructions
Preheat the oven to 300°F. Prepare a baking sheet with a silicone baking mat or parchment paper and set aside for now.
In a small bowl, mix together the sweetener and salt. Set aside.
In a large bowl, whisk together the egg white, water, and vanilla until frothy.
Add the macadamia nuts and pecans to the egg mixture and stir them well to get all the nuts coated.
Add the sweetener and salt mixture to the bowl with the nuts, tossing them well to make sure all the nuts are fully coated.
Spread the nuts on the baking sheet in a single layer. Place them in the oven.
Bake for about 25-35 minutes—stirring after the first 15 minutes, then again after another 10 minutes, then every 5 minutes thereafter, watching closely to ensure the nuts don’t burn. When done, the nuts will be golden brown and should feel only slightly damp (if at all) to the touch. Be careful when you check them, as they'll be very hot.
Remove the baking sheet from the oven. Toss the hot nuts with the shredded coconut in a large bowl. Let the mixture cool completely, which takes about 15 to 20 minutes.
Stir the chocolate chips into the cooled nut mixture and enjoy!