Adrian Leon’s Chili Piquin Nuts

Ingredients:

• 1 pinch ground allspice
• 1 pinch cinnamon
• 1 pinch salt
• 1 pinch pepper
• 1/2 cup Splenda No Calorie Sweetener, Granulated
• 1 teaspoon chili piquin or ground cayenne
• 1/2 cup mixed nuts
• 2 egg white

Directions:

1. Pre-heat oven to 350°F (175°C).
2. Mix all the dry spices and Splenda Granulated sweetener in a bowl.
3. Whip the egg white in a separate mixer bowl on medium high until soft peaked, then stir in the mixed nuts and other dry ingredients.
4. Spread the nuts over a baking sheet and bake at 350 degrees for 10 minutes.
5. Remove from oven, cool and serve.

Note: This recipe is featured in Adrian Leon’s Mixed Green Salad with Pomegranate.

Exchanges per Serving: 1/2 Lean Meat, 1 1/2 Fats, 1/2 Starch.

Recipe courtesy of Splenda Inc. Splenda is a no-calorie sweetener made from sugar that is suitable for diabetics.

Exchanges per Serving: 1/2 Lean Meat, 1 1/2 Fats, 1/2 Starch.