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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Have this addictive mix on hand for nibbling all weekend (we also use some in a salad on Saturday). Ground chipotle pepper and chili spices combine with sugar to coat this three-part combo of pepitas (pumpkinseeds), almonds, and cashews. Make it ahead of time and bring with you. Ingredients:
1/4 cup sugar |
1 teaspoon salt |
1 teaspoon ground chipotle chile pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon chili powder |
1 large egg white |
1 cup slivered almonds |
1 cup unsalted cashews |
1 cup unsalted pumpkinseed kernels |
Directions:
1. Preheat oven to 325°.
2. Combine first 6 ingredients in a small bowl; stir with a whisk.
3. Place egg white in a large bowl; stir with a whisk until foamy. Add the almonds, cashews, and pumpkinseeds; toss well to coat. Sprinkle with spice mixture; toss well to coat. Spread nuts in an even layer on a baking sheet lined with parchment paper. Bake at 325° for 15 minutes, stirring once. Turn oven off. Remove pan from oven; stir snack mix. Immediately return pan to oven for an additional 15 minutes (leave oven off). Remove pan from oven and place on a wire rack; cool completely. Store snack mix in an airtight container for up to 2 weeks.
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