A crunchy blend of roasted acorns, oak nuts, seeds, and spices offering a unique earthy treat.
# What You Need:
→ Nuts & Seeds
01 - 1 cup roasted acorns, properly leached
02 - 1/2 cup oak nuts (or substitute with 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)
# How-To:
01 - Preheat the oven to 325°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix together the roasted acorns, oak nuts, almonds, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk olive oil, smoked paprika, sea salt, ground cinnamon, and cayenne pepper until well blended.
04 - Drizzle the seasoning mixture over the nut and seed blend, tossing thoroughly to ensure even coating.
05 - Spread the coated mixture evenly on the prepared baking sheet and roast for 15 to 20 minutes, stirring halfway to promote even toasting, until fragrant and lightly golden.
06 - Remove the mixture from the oven and allow it to cool completely on the baking sheet.
07 - Stir in dried cranberries and dark chocolate chips, if using, once the mixture has cooled.
08 - Transfer the snack mix to an airtight container and store for up to one week.
