Spicy Almond-Pumpkinseed Snack Mix

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 {Check for Gluten}
• 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

Preparation

1. 1. Preheat oven to 300°.
2. 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. 3. Line a large jelly-roll pan with foil; coat foil with cooking spray. Spread cereal mixture on prepared pan.
4. 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.