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SPICY MEXICAN WALNUT MIX

YIELD Makes about 4 quarts - One serving = 1 cup and contains 1/2 oz. walnuts.


INGREDIENTS
12 cups bit-size shredded wheat biscuits
2 cups California walnuts, in large pieces and halves
2 egg whites
1/2 cup honey
1/4 cup chili powder
3 tablespoons chopped fresh thyme OR 1 tablespoon dried thyme
1 tablespoon salt
1 tablespoon cayenne pepper
  
 
DIRECTIONS
Preheat oven to 325° F.

In a large bowl toss together the shredded wheat biscuits and walnuts; set aside. In a small bowl place the egg whites, honey, chili powder, thyme, salt and cayenne, then stir vigorously with a fork until completely blended. Pour over the walnut mixture and toss energetically and continuously for about 2 minutes, to distribute the flavors and coat the walnuts and cereal evenly.
 
Transfer the mixture to a large baking pan or roasting pan and bake for about 20 minutes, stirring once or twice, until the walnuts and cereal have browned lightly and smell toasted. If the mixture seems damp or sticky, bake a few minutes longer. (If you only have a small pan, baking the mixture in two batches.) Cool to room temperature. Store in airtight container.
 

Per serving: 246 calories, 6g protein, 42g carbohydrate, 146 mg sodium, 10g fiber, 8g total fat, 1g saturated fat   
  

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