Sweet Chipotle Snack Mix

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.

This recipe goes with Grilled Vegetable and Goat Cheese Salad

Yield: About 3 1/2 cups (serving size: 3 tablespoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 130
  • Fat: 9.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 2g
  • Protein: 4.5g
  • Carbohydrate: 7.3g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 175mg
  • Calcium: 23mg

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

Preparation

  1. 1. Preheat oven to 325°.
  2. 2. Combine first 6 ingredients in a small bowl; stir with a whisk.
  3. 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.
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