Nutty blend of roasted acorns, oak nuts, seeds, and spices delivering a crunchy, earthy snack experience.
# Ingredients:
→ Nuts & Seeds
01 - 1 cup leached and roasted acorns
02 - 1/2 cup oak nuts (or substitute with additional roasted acorns or hazelnuts)
03 - 1/2 cup raw almonds
04 - 1/2 cup pumpkin seeds (pepitas)
05 - 1/4 cup sunflower seeds
→ Add-Ins
06 - 1/3 cup dried cranberries
07 - 1/3 cup dark chocolate chips (optional)
→ Seasoning
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon ground cinnamon
12 - 1/8 teaspoon cayenne pepper (optional)
# Instructions:
01 - Preheat oven to 325°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix the roasted acorns, oak nuts, raw almonds, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk together olive oil, smoked paprika, sea salt, ground cinnamon, and cayenne pepper. Drizzle over the nut and seed blend, tossing thoroughly for even coating.
04 - Spread the seasoned mixture evenly on the prepared baking sheet in a single layer.
05 - Bake for 15 to 20 minutes, stirring once halfway through, until fragrant and lightly golden.
06 - Remove from oven and allow the mix to cool completely. Stir in dried cranberries and dark chocolate chips if using.
07 - Transfer mix to an airtight container. Store at room temperature for up to one week.
