My Mom’s Chex Mix recipe from the 1960’s makes my favorite go to holiday snack.  I was surprised when I found out that a wonderful coated nut snack mix could be made without butter. This recipe uses only egg whites and sugar making a low fat coating for your favorite nut mix. V is for Vivian Howard, the celebrity chef. Ingredients: 2 large egg whites for the base of the coating Dry ingredients: ½ cup sugar 2 teaspoons ground cayenne pepper 2 tablespoons paprika (may include a dash of smoked paprika) 1 ½ teaspoons kosher salt 2 teaspoons Worcester sauce 5-6 cups of your favorite nuts, over 2 pounds.  I use peanuts for thrift, or pecans when I’m feeling rich Also try cashews, Chex cereal, but not pretzels as they soak up too much of the coating Preheat your oven to 350 degrees. Line two baking sheets with parchment paper. Whisk together the dry ingredients ( I always sneeze at the sight and smell of the cayenne & paprika) Beat the egg whites until stiff peaks form.  Don’t be brave and insist on doing this by hand; it takes forever even for just two egg whites.  Use a mixer.  Gently fold in the Worcester sauce to the egg whites. Gently fold in the egg white mixture to the whisked ingredients. Then gently fold in the nuts to the egg white mixture. Pour everything into the two lined baking sheets and bake for a total of 20 minutes, turning the mixture with a spatula once at the 10 minute mark. Remove and cool the sheets on racks – the mix will stiffen as it cools. Then prepare for a devouring! Adapted from Vivian Howard’s, This Will Make It Taste Good, 2020.