New Mexico Trail Mix in a Jar |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups pecan halves |
1 cup cashews |
1 cup pistachios |
1/2 cup pine nuts |
1/2 cup roasted sunflower seeds |
3 cups bite sized cheese nips |
3 tablespoons butter |
2 teaspoons ground cumin |
1/2 teaspoon garlic powder |
1/4 cup chili sauce |
1 chipotle chile in adobo (3-4 inch) |
1 tablespoon frozen orange juice concentrate |
cooking spray |
1/4 teaspoon cayenne pepper (optional) |
Directions:
1. Preheat oven to 300°F.
2. Line a baking sheet with parchment paper or lightly spray with nonstick cooking spray.
3. Combine the nuts, seeds, and cheese nips in a large bowl.
4. Combine the butter, cumin and garlic powder in a microwaveable cup.
5. Microwave on high for 30-45 seconds or until butter is melted.
6. Place the chili sauce, chipotle, orange juice concentrate and butter mixture into a blender or food processor.
7. Blend until smooth.
8. Pour sauce over nut mixture, stirring to coat.
9. Spread mixture in a single layer on prepared baking sheet.
10. Bake for 1 hour, stirring every 15 minutes.
11. Remove from oven and sprinkle with the cayenne pepper if using.
12. Let cool before packing into jars or containers.
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