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.
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
How to Make It
Preheat oven to 325°.
Combine first 6 ingredients in a small bowl; stir with a whisk.
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.
Quite simply put, this recipe is amazing. I first made this recipe over a year ago, and since it has been a weekly staple in my home. Whenever family comes to visit, they expect this sweet and slightly spicy mix.
Have already made this recipe twice! Super easy. Everyone loved it and my friend asked me for the recipe. The second time, I adjusted the cumin down just a tad and used more chipotle powder and some red pepper to make it even spicier. Give it a try.
This snack mix is excellent! I used brown sugar instead of white, mexican oregano, whole almonds instead of slivers and a little extra chipotle powder-sweet, with a nice kick at the end! Serving it with other snacks for a Superbowl gathering and know it will be a big hit!