Two by Two Spiced Nuts
by Maggie Davis

A great snack to make ahead, portion in individual servings for a quick snack

• 2 tsp Cinnamon
• 2 tsp Ground Ginger
• 2 tsp Ground Cumin
• 2 Tsp Chinese five-spice powder
• 2 tsp Salt (optional)
• 2 tsp Chili Powder (optional)
• 2 pinches Garlic Powder
• 2 Egg Whites
• 2 cups Whole Almonds
• 2 cups Pecans
• 2 cups Walnuts or Hazelnuts
• 2 Tbsp Sugar or Splenda (optional)

Whisk egg whites in large bowl until foamy. Add first 7 ingredients to egg whitesand whisk in. Add nuts and toss to coat thoroughly. If desired, sprinkle with sugar or Splenda and stir.

Spread the nut mixture over two jelly roll pans being careful to keep in single layer. Bake at 225 degrees F. turning every 15-20 minutes until nuts are thoroughly toasted but not too brown (approximately 70-80 minutes total). Cook completely before placing in one large air-tight container or into individual serving size containers.