How to Make Cajun Popcorn

Ingredients

• 4 cups air-popped popcorn, or 1 bag (3½ ounces) low-fat microwave popcorn
• 2 teaspoons chili powder
• 1 teaspoon ground cinnamon
• ½ teaspoon garlic powder
• 0.12 teaspoon cayenne pepper

1. Prepare the popcorn according to the package directions.
2. Mix together all the remaining ingredients in a large resealable plastic bag. Transfer the cooked popcorn to the plastic bag with the spices.
3. Seal the bag and shake well until the spices coat the popcorn. Store in an airtight container for up to 7 days.
Taco-Spiced Pumpkin Seeds
4. Pumpkin seeds (also called pepitas) are a nutritious snack, but adding the chili powder and cinnamon takes these protein-packed seeds to a whole new level. Makes: 2 cups   Ingredients:
   • 2 tablespoons firmly packed Splenda brown sugar blend
   • 1 teaspoon chili powder
   • teaspoon ground cinnamon
   • 1 teaspoon ground cumin
   • ½ teaspoon salt
   • ¼ teaspoon garlic powder
   • cups shelled pumpkin seeds
   • Butter-flavored cooking oil spray
   Directions:
   1. Preheat the oven to 300°F. Stir together the brown sugar blend, chili powder, cinnamon, cumin, salt, and garlic powder in a small bowl. Spread the pumpkin seeds in an even layer on a rimmed baking sheet.
   2. Spray the pumpkin seeds with the cooking oil spray, tossing and spraying until well coated. Sprinkle the pumpkin seeds with the spice mix. Toss until well combined. Bake for 8 to 10 minutes, stirring occasionally. Remove from the oven and let cool. Store in an airtight container for up to 7 days.
Sweet Balsamic-Glazed Almonds
5. Almonds are a heart-healthy snack packed with monounsaturated fat, protein, potassium, calcium, phosphorous, iron, vitamin E, magnesium, selenium, and fiber. Here, the brown sugar blend and vinegar provide the almonds with a fabulous flavor. The sugar forms a caramel-like coating on the almonds, and the spices provide a little heat with each bite. Makes: 2 cups                                                                                                                                      Ingredients:
   • 2 cups raw almonds
   • ½ cup firmly packed Splenda brown sugar blend
   • 0.66 cup balsamic vinegar
   • ½ teaspoon salt
   • ½ teaspoon ground cinnamon
   • ¼ teaspoon chili powder or cayenne pepper (optional)
   Directions:
   1. Line a baking pan with parchment or waxed paper and set aside. Place the almonds in a large, heavy skillet. Cook over medium heat for 3 to 5 minutes, until lightly toasted. Turn the heat to low and add the brown sugar blend, vinegar, salt, and cinnamon. Stir until the sugar melts, the almonds are well coated, and no liquid is left in the bottom of the pan.
   2. If using chili powder or cayenne pepper, sprinkle it over the nuts evenly and toss. Transfer the almonds to the prepared baking pan and separate the individual nuts. Set aside and let cool before serving. Store in an airtight container for up to 7 days.
     Nutritional Value: Serving Size: 1 Carbohydrate: 9 g Calories: 108 kcals Total Fat: 7 g Saturated Fat: 1 g Sodium: 57 mg Fiber: 2 g Protein: 3 g Sugar: 6 g
Cinnamon-Spiced Walnuts
6. Spiced nuts, eaten in moderation, are a healthy snack. Some researchers have found that eating cinnamon every day can help lower blood glucose and it gives a savory bite to these crunchy walnuts. Makes: 2 cups                                                                                                             Ingredients:  
   • 2 cups walnut halves Butter-flavored cooking oil spray
   • 2 tablespoons firmly packed Splenda brown sugar blend
   • 1 teaspoon ground cinnamon
   • ¼ teaspoon salt
   Directions:
   1. Preheat the oven to 300°F. Spread the walnuts in an even layer in a baking pan. Spray the walnuts with the cooking oil spray until well coated. Stir together the brown sugar blend, cinnamon, and salt in a medium bowl. Sprinkle the nuts with the spice mix and toss until well combined. Redistribute the walnuts in an even layer in the baking pan.
   2. Bake for 8 to 10 minutes, stirring occasionally. Remove from the oven and let cool completely before serving. Store in an airtight container for up to 7 days.