Based on Tom's Blackened Seasoning found here:

<http://allrecipes.com/recipe/toms-blackened-seasoning/>

I modified the original recipe to remove allergens - no garlic, onion, paprika, reduced sugar & salt by half, added white pepper.  While you could substitute Splenda for the sugar, don't.  It is needed for the caramelization process that gives "blackened" food its color.  I usually double or triple the recipe and put in air-tight jars.  Don't make too much, though, as the sugar eventually soaks up moisture from the air and it cakes.  Oh, and a word to the wise:  don't breathe in the peppers when mixing.  :-)

Prep Time: 10 Minutes

Ready In: 10 Minutes

Servings: 24

"The nice thing about this recipe is that the dish doesn't taste burnt even though you can get a nice blackened look. The sugar and the thyme caramelize and give it a wonderful flavor."

INGREDIENTS:

1 tablespoon ancho chili powder

1 tablespoon dried thyme

1.5 tsp white sugar

1 tsp salt

1 1/2 teaspoons black pepper

1 teaspoon cayenne pepper, or

to taste

1 tsp white pepper 

1.5 teaspoon dried oregano

1/2 teaspoon ground nutmeg

3/4 teaspoon ground cumin

DIRECTIONS:

1. In a small jar with a lid, or a mixing bowl, combine the chili, thyme, sugar, salt, peppers, oregano, nutmeg, and cumin. Seal securely and shake vigorously to blend, or carefully use a whisk to combine. Store in a cool dry place. Shake jar before each use.