Page 135 - 28_Days_of_Clean_Eating.sanet.cd

Sweet and Spicy Nuts
Vegetarian
Gluten-Free
Dairy-Free
These perfectly seasoned mixed nuts may become addictive. With
just the right amount of sweet honey and tangy spices, they will
become one of your favorite snacks. To prevent yourself from eat-
ing the whole batch in one sitting, portion out servings into zip-top
plastic bags or small containers.
Double It: These nuts stay fresh for a long time so do yourself a
favor and make enough for snacks for a while. They also make a
great gift around the holidays.

2 egg whites 2 ounces toasted
3 tablespoons honey sunflower seeds
8 ounces raw pecan halves 1 teaspoon chili powder
4 ounces raw cashews 1 teaspoon ground cinnamon
4 ounces whole almonds ½ teaspoon salt
½ teaspoon cayenne pepper
1. Preheat the oven to 300°F.
2. Line a rimmed baking sheet with parchment paper.
3. In a large bowl, whisk the egg whites until foamy; whisk in the
honey until combined.
4. Add the pecan halves, cashews, almonds, and sunflower seeds to
the bowl; toss until coated with the egg white mixture. Add the
chili powder, cinnamon, salt, and cayenne pepper. Toss thor-
oughly until evenly distributed.
5. With a slotted spoon, transfer the mixture to the prepared bak-
ing sheet. Bake the nuts for 25 minutes or until they are browned
and the coating is dry.
6. Let the nuts cool on the baking sheet for 20 minutes before serv-
ing. Store the nuts in an airtight container for up to 2 weeks.

Makes 4 cups. Prep time: 10 minutes. Cooking time: 25 minutes.
Total time: 35 minutes (plus 20 minutes to cool).

Per serving (¼ cup): Calories: 234 Fat: 20.5g Saturated Fat: 3.6g Protein: 5.4g
Carbohydrates: 10.8g Fiber: 3.2g

134 28 Days of Clean Eating