Pumpkin Seed and Nut Crunch Snack Mix
Unsalted pumpkin seeds without shells
Shelled pistachio nuts
40 gm, about 1/2 cup
2 Tbsp, chopped
- In a small bowl, mix the cayenne, chili powder, cinnamon, nutmeg, ground ginger, ground cloves, and salt.
- Place the pumpkin seeds, sliced almonds, pistachios, and puffed quinoa in a large nonstick pan, over medium heat, and cook until toasted, about 4-6 minutes. Add the olive oil, maple syrup, and spice blend, and toss to coat. Cook until there is no liquid left in the pan, 1-2 minutes more.
- Remove the pan from the heat and transfer the snack mix to a parchment lined baking sheet to cool. Once cooled, mix in dried cranberries and store the mix in an air-tight container at room temperature.
- Serving size: 1/4 cup