2 tsp 2 tsp 2 tsp 2 tsp 1 tsp 1/4 tsp 2 1 c 1 c 1 c 1 c 1 c 1/4 c

ground cinnamon ground ginger ground cumin salt chili powder ground cloves large egg whites unsalted soy nuts roasted edamame pecan pieces walnut pieces * raw almonds granular sugar substitute

* I didn't have any walnuts, so just used extra pecans and almonds. You can substitute most any nut you like for those you don't like.

Procedure:

1. Preheat oven to 225º F.
2. In a small bowl, add first 6 ingredients and blend.
3. In a large bowl, whisk egg whites until foamy.
4. Whisk in spice mixture.
5. Add nuts and sugar substitute; toss to coat.
6. Evenly divide nut mixture between two nonstick baking sheets, preferably with sides.
   (If sheets are not nonstick, line them with parchment paper.)
7. Spread nuts to evenly cover sheets.
8. Bake 1 hour 5 minutes, until nuts are dry and toasted.
9. Stir every 20 minutes.
10. Cool on baking sheet.

Nutritional Information:
  153 calories
  13 g total fat (1 g sat)
  0 mg cholesterol
  6 g carbohydrate
  6 g protein
  2 g fiber
  243 mg sodium

An outrageous blend of nuts, soybeans, and spices makes a supercharged snack that provides an energy boost. Don't be put off by the number of ingredients — the mix takes just 5 minutes to put together. We recommend packing small amounts of the cooled mixture into re-sealable bags for quick grab-and-go snacks.

Tip:
Roasted edamame is available at supermarkets and specialty stores. If you can't find it, just add more of any other nut to make 5 cups.

This recipe comes from the South Beach diet newsletter.