2 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground cumin
2 tsp salt
1 tsp chili powder
1/4 tsp ground cloves
2 large egg whites
1-1/2 cup pecan pieces
1-1/2 cup walnut pieces
1-1/2 cup almonds
1/4 cup granular sugar substitute
Preheat over to 225 degrees. In a small bowl, add first 6 ingredients and blend. In a large bowl, whisk egg whites until foamy. Whisk in spice mixture. Add nuts and sugar substitute; toss to coat.
Evenly divide nut mixture between two nonstick baking sheets, preferably with sides. (If sheets are not nonstick, line them with parchment paper.) Spread nuts to evenly cover sheets. Bake 1 hour 5 minutes until nuts are dry and toasted. Stir every 20 minutes. Cool on baking sheet.
Serves 20
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