Rating: 5 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 2
  • 5 star values: 18

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.

Maureen Callahan, MS, RD
Recipe by Cooking Light August 2010

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

130 calories; fat 9.7g; saturated fat 1.4g; mono fat 5.8g; poly fat 2g; protein 4.5g; carbohydrates 7.3g; fiber 1.1g; cholesterol 0mg; iron 1.1mg; sodium 175mg; calcium 23mg.
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