Spicy Almond-Pumpkinseed Snack Mix |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This snack mix stores well for up to a week in an airtight container. Ingredients:
2 cups gluten-free crispy rice cereal squares (such as rice chex) |
1/2 cup salted roasted whole pumpkinseeds |
1/3 cup slivered almonds |
1 tablespoon canola oil |
2 teaspoons chili powder |
2 teaspoons worcestershire sauce |
2 teaspoons prepared mustard |
1/2 teaspoon spanish smoked paprika |
1/4 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
cooking spray |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 300°.
2. Combine first 3 ingredients in a large bowl. Combine oil and next 6 ingredients in a small bowl; drizzle over cereal mixture, tossing well to coat.
3. Line a large jelly-roll pan with foil; coat foil with cooking spray. Spread cereal mixture on prepared pan.
4. Bake at 300° for 10 minutes; stir. Bake an additional 7 minutes or just until mixture begins to brown. Remove from oven; sprinkle with salt, and stir well. Cool in pan on a wire rack. Store in an airtight container.
|
|