|2 tbsp (25 mL)||five-spice powder|
|2 cups (500 mL)||pecan halves|
|2 cups (500 mL)||walnut halves|
|2 cups (500 mL)||unsalted cashews|
|1/4 cup (50 mL)||granulated sugar|
|1 tsp (5 mL)||salt|
1. Line rimmed baking sheets with parchment paper or grease; set aside. 2. In large bowl, whisk egg whites until foamy; whisk in five-spice powder. Add pecans, walnuts and cashews; toss to coat completely. Add sugar and salt; toss to coat. Spread on prepared pan. 3. Roast in 350Ã¯Â¿Â½F (180Ã¯Â¿Â½C) oven, stirring occasionally, until browned, fragrant and coating is dry, about 25 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.) Makes 6 cups (1.5 L) Nutritional information Per 1/4 cup (50 mL): about 188 cal, 4 g pro, 17 g total fat (2 g sat. fat), 8 g carb, 2 g fibre, 0 mg chol,102 mg sodium. % RDI: 2% calcium, 8% iron, 8% folate.
Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit http://www.canadianliving.com