Nuts and seeds are a good source of healthy fats and protein that pack well for the road. Use any variety of mixed nuts or seeds.

Jennifer Martinkus and Derrin Davis
Recipe by Oxmoor House August 2011

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Recipe Summary test

Yield:
6 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper; coat parchment with cooking spray.

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  • Heat butter in a large nonstick skillet over medium-high heat. Stir in honey; cook 2 minutes or until mixture bubbles around edges of pan. Add almonds and remaining ingredients, and cook over medium heat 4 to 5 minutes or until nuts are golden, stirring frequently. Immediately spread onto prepared baking sheet; cool completely.

  • Young Chefs can:

  • Measure chopped nuts

  • Measure sunflower seeds

  • Older Chefs can:

  • Measure spices

  • Help add nuts, seeds, and spices to skillet with adult supervision

Nutrition Facts

166 calories; fat 11.7g; saturated fat 1.3g; mono fat 5.6g; poly fat 1.9g; protein 3.3g; carbohydrates 15.2g; fiber 2.1g; cholesterol 2mg; iron 0.9mg; sodium 102mg; calcium 31mg.
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