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Sweet Chipotle Snack Mix

Yield About 3 1/2 cups (serving size: 3 tablespoons)
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

Nutrition Information

  • calories 130
  • fat 9.7 g
  • satfat 1.4 g
  • monofat 5.8 g
  • polyfat 2 g
  • protein 4.5 g
  • carbohydrate 7.3 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 175 mg
  • calcium 23 mg

How to Make It

  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.