Friday Recipe

If you want a snack that's heart-healthy and relatively low-carb, try these sweet and spicy nuts:

2 egg whites
3/4 cup Splenda
1 tsp cinnamon
1 tsp ginger
1 tsp curry powder
1/2 tsp chile powder (I like Penzey's ancho chile powder)
1/2 tsp cloves
1/2 tsp nutmeg
24 ounces of nuts (I usually do an equal mix of pecans, almonds, and walnuts)
Coarse salt

Preheat the oven to 325 deg.
Beat the egg whites until soft peaks form. Add a pinch of salt, the Splenda, and the spices. Beat until thoroughly mixed. Fold in the nuts, stirring until all the nuts have some of the egg-spice coating on them.
Spread the mixture on a cookie sheet on which you've put parchment paper or a Silpat liner. Sprinkle with a little more Splenda if you like, and a little coarse salt.

Bake for 5-6 minutes, then stir around a bit, and bake for another 7 minutes. Let cool.

These make the house smell wonderful and they taste delicious. It's hard to eat just a few!