This addictive nuts and seeds combination comes from the Moosewood Restaurant Celebrates cookbook. I frequently make it my own by changing up the spices added and the types of nuts and seeds. I have settled on my favorite combo which is listed below. They are a great holiday snack, or a welcome addition to any fancy meat and cheese board on their own. They also are an amazing addition to salads, veggie and grain bowls, and even breakfast yoghurt or oatmeal – that is if they last that long! This mixture is seriously delicious and so easy to make it doesn’t have to be a special occasion to whip them up. We served them at camp this week on the charcuterie board we put together to enjoy before dinner our celebratory last dinner at home.

• 1/2 cup hazelnuts chopped
• 1/2 cup pinenuts
• 3/4 cup pumpkin seeds
• 3/4 cup sliced almonds
• 2 tablespoons vegetable oil – we used sunflower oil
• 3 tablespoons maple syrup
• scant 2 tablespoons brown sugar
• 1/2 paprika – I like to use smoked
• 1/4 teaspoon cayenne pepper

 

1. Preheat oven to 350
2. Warm oil and maple syrup for a few minutes on stove or in microwave
3. Mix together nuts, brown sugar, and spices in a medium bowl
4. Pour oil mixture over and coat well
5. Lay out in a single layer on a baking sheet lined with a baking mat or parchment paper
6. Bake for 10 minutes, flip and continue to bake until brown about another 10 minutes
7. Let cool briefly on the sheet, break up into a bowl and enjoy!