Preheat oven to 300F. Melt butter with Rapadura, coconut, and 1/2 tsp salt and toss with nuts. In a clean bowl, beat egg white with a pinch of salt until soft peaks form. Fold in nuts. Spread on cookie sheets and bake for about 30 minutes, turning occasionally, until egg white is thoroughly dried. Store in an airtight container in the refrigerator.
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