Nut and Seed

Snack Mixes

Spiced Trail Mix

Makes 5 cups
Slightly Sweet, Salty and Spicy Nuts
1 cup slivered almonds
Makes 4 cups 2 cups pumpkin seeds
1 cup sunflower seeds
1 cup pecan halves ¼ cup maple syrup
2 cup whole almonds
1 ½ teaspoons Kosher salt
1 cup cashews
1 teaspoon pumpkin pie spice
¼ cup pure maple syrup 1 cup golden raisins
¾ teaspoon chipotle powder
1 ½ teaspoons Kosher salt To Make:
Canola oil for the pan
Preheat oven to 350°F. Brush with canola oil (or
To Make: spray) a 11” X 17” sheet pan. In a medium-size bowl
combine the nuts, syrup, pumpkin pie spice and salt.
Preheat oven to 350°F. Brush with canola oil (or spray) a Pour the nut/seed mixture out onto the pan. Spread it
11” X 17” sheet pan. In a medium-size bowl combine the out so that it’s a single layer. Bake for 15 minutes.
nuts, syrup, chipotle powder and salt. Pour the nut mixture Remove from oven and stir it around making sure to
out onto the pan. Spread it out so that it’s a single layer. shake it out again so that the nuts/seeds are a single
Bake for 15 minutes. Remove from oven and stir it around
layer. Bake another 10 minutes then remove from the
making sure to shake it out again so that the nuts are a
single layer. Bake another 10 minutes then remove from
oven and let it fully cool. In the beginning they will
the oven and let the nuts fully cool. In the beginning they feel very sticky so it’s important to let them cool
will feel very sticky so it’s important to let them cool completely. Once cooled, add the the raisins. It’s
completely. totally normal for the seeds to clump together.

*Stored in an air-tight container, these will last a *Stored in an air-tight container, these will last a
couple of weeks. couple of weeks.
 Nut and Seed
Snack Mixes
Quarter
Batch
Spiced Trail Mix

Makes 1.25 cups

Slightly Sweet, Salty and Spicy Nuts
Makes 1 cups
.25 cup pecan halves
.5 cup whole almonds
.25 cup cashews
1 Tbsp. cup pure maple syrup
2 Pinches chipotle powder
.25 teaspoons Kosher salt
Canola oil for the pan
To Make:
Preheat oven to 350°F. Brush with canola oil (or spray) a
11” X 17” sheet pan. In a medium-size bowl combine the
nuts, syrup, chipotle powder and salt. Pour the nut mixture
out onto the pan. Spread it out so that it’s a single layer.
Bake for 15 minutes. Remove from oven and stir it around
making sure to shake it out again so that the nuts are a
single layer. Bake another 10 minutes then remove from
the oven and let the nuts fully cool. In the beginning they
will feel very sticky so it’s important to let them cool
completely.
.25 cup slivered almonds
.5 cups pumpkin seeds
.25 cup sunflower seeds
1 Tbsp. maple syrup
.25 teaspoons Kosher salt
.25 teaspoon pumpkin pie spice
.25 cup golden raisins
To Make:
Preheat oven to 350°F. Brush with canola oil (or
spray) a 11” X 17” sheet pan. In a medium-size bowl
combine the nuts, syrup, pumpkin pie spice and salt.
Pour the nut/seed mixture out onto the pan. Spread it
out so that it’s a single layer. Bake for 15 minutes.
Remove from oven and stir it around making sure to
shake it out again so that the nuts/seeds are a single
layer. Bake another 10 minutes then remove from the
oven and let it fully cool. In the beginning they will
feel very sticky so it’s important to let them cool
completely. Once cooled, add the the raisins. It’s
totally normal for the seeds to clump together.

*Stored in an air-tight container, these will last a *Stored in an air-tight container, these will last a
couple of weeks. couple of weeks.