Yield: 16 servings

1 egg white
2 tablespoons water
4 cups almonds
3/4 cup Splenda
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/4 teaspoons ground cinnamon

Preheat oven to 250 degrees F (120 degrees C).

Beat egg white with water. Add nuts and stir until moist. Drain.

Combine dry ingredients, mixing well. Add nuts and stir until coated.

Spread nuts on lightly greased baking sheet. Bake for 25 to 30 minutes, stirring occasionally. Cool completely before storing in airtight container. 16 1/4 cup servings

Per Serving: 139 Cal (71% from Fat, 14% from Protein, 15% from Carb); 5 g Protein; 12 g Tot Fat; 6 g Carb; 3 g Fiber; 62 mg Calcium; 1 mg Iron; 4 mg Sodium; 0 mg Cholesterol