*** Sweet and Spicy Crunch Chex Mix

• 2 large egg whites
• 1/4 cup sugar
• 1 tsp cinnamon
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp cayenne
• 4 cups Corn Chex cereal
• 3 cups multigrain o's cereal
• 2 cups (6oz) multigrain pretzel nuggets with sesame seeds

VARIATIONS (add 1 PointsPlus per serving)

1) Choco-ginger: after cooling, stir in 3 oz chopped salted almonds, 2 oz chopped bittersweet chocolate, 2 tbsp sliced crystalized ginger (or other dried fruit)

2) Fall fruit crunch: tossing add 1/2 cup chopped pecans and 1/3 cup pumpkin seeds. After cool, stir in 1/2 cup coarsely chopped dried apples and 1/2 cup dried cranberries.

3) Popcorn-nut crunch: toss with 2 cups air-popped popcorn and 1/2 cup chopped walnuts. After cool, add 1/2 cup raisins, and 1/2 cup diced dried apricots.

Preheat oven to 300. Line pan with parchment paper.

Whisk egg whites, sugar, cinnamon, paprika, salt, cumin, and cayenne in large bowl until well blended. Add cereals and pretzels; toss to coat.

Spread mixture evenly in pan. Bake until cereals are lightly browned and dry, about 30 minutes, stirring every 10 minutes during baking time. Transfer to rack and let cool completely.

Makes 16 servings (1/2 cup each), 3 WW PointsPlus per serving.