Adrian Leon's Chili Piquin Nuts

Makes 4 servings.


1 pinch ground allspice
1 pinch cinnamon
1 pinch salt
1 pinch pepper
½ cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon chili piquin or ground cayenne
½ cup mixed nuts
1 egg white


1. Pre-heat the oven to 350°F (175°C).
2. Mix all the dry spices and SPLENDA® Granulated Sweetener in a bowl.
3. Whip the egg white in a separate mixer bowl on medium high until soft peaked, then stir in the mixed nuts and other dry ingredients.
4. Spread the nuts over a baking sheet and bake at 350 degrees for 10 minutes.
5. Remove from oven cool and serve.

Nutritional Info (per serving):

Calories: 110
Calories from Fat: 80
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 230mg
Total Carbs: 5g
Dietary Fiber: 2g
Sugars: 1g
Protein: 4g

Exchanges per Serving: ½ Lean Meat, 1 ½ Fats, ⅓ Starch

Additional comments:

Note: This recipe is featured in Adrian Leon's Mixed Green Salad with Pomegranate.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. provides many fine recipes for diabetic diets. Since its online debut in 1999, has become one of the more popular and largest cooking and recipe sites on the Internet.

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.