Here is my first contribution for a sweet, salty, a little spicy, and crunchy treat. I modified it slightly from the Southbeach.com. I needed something to snack on during the day.
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp salt
1 tsp ground cumin
1 tsp chili powder
1/2 tsp ground cloves
2 large egg whites
1 cup unsalted soy nuts
1 cup unsalted pumpkin seeds (pepitas)
1 cup pecan halves
1 cup walnut halves
1 cup raw almonds
1/4 granulated splenda
1. Preheat oven to 225. Mix first 6 ingredients in a small bowl. In a large bowl, whisk egg whites until foamy. Whisk in spice mixture. Add nuts and splenda and toss to coat.
2. Spread mixture evenly on two nonstick cookie sheets (I used a large cookie sheet that wasn't nonstick and it worked just fine). Bake 1 hour until nuts are dry and toasted stirring every 20 minutes. Cool on baking sheet.
Serving size is a 1/4 cup (20 servings)
You can substitute any cup of nuts for what ever you like.
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