Spicy Almond-Pumpkinseed Snack Mix

Photo: Oxmoor House

This snack mix stores well for up to a week in an airtight container.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 118
  • Fat: 6.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.9g
  • Protein: 3g
  • Carbohydrate: 12.5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 272mg
  • Calcium: 56mg

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.
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