This is Nuts….and My Roasted Sweet Chipotle Snack Mix

Life is NUTS right now! Global viral pandemic, economic crisis, self-isolation for XXX days, months, years???? What is a girl to do? Make my Roasted Sweet Chipotle Snack Mix, that’s what! This recipe is delicious! I don’t know about you and your hoarding, but through my regular hoarding before everything happened, I happened to have a ton of nuts in my freezer waiting for me to eat or use them in something, so I mixed them together for this recipe. This recipe has it all – its sweet, a little spicy, and a little sassy, just like a great friend or sister. 😉 At my last job one of the dietitians I worked with had this recipe and used it as one of the featured recipes that went along with a wellness topic for the entire company, (so I think it’s okay to repost to the entire internet universe right???). I am not sure where the original recipe is from, but it’s a keeper. It has a little something for everyone. 😉

Roasted Sweet Chipotle Snack Mix

Ingredients

• 1/3 cup Sugar
• 3/4 tsp Salt
• 2 tsp Ground Chipotle Chile Pepper
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 tsp Chili Powder
• 2 Large Egg Whites
• 2 cups Slivered Almonds
• 2 cups Unsalted Raw Cashews
• 2 cups Unsalted Pumpkin Seed Kernels
• 2 cups Sunflower Kernels

Instructions

1. Preheat oven to 325F.
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 pumpkin seeds; toss well to coat. Sprinkle with spice mixture; toss well to coat.
4. Spread nuts in an even layer on two baking sheets lined with parchment paper. Bake at 325F 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. Snack mix may be stored in an airtight container for up to 2 weeks.