A nutty, crunchy snack mix with roasted acorns, oak nuts, seeds, and spices for earthy flavor.
# Components:
→ Nuts & Seeds
01 - 1 cup leached and roasted acorns
02 - 1/2 cup oak nuts (substitute with extra roasted acorns or hazelnuts if unavailable)
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)
# Directions:
01 - Preheat oven to 325°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix roasted acorns, oak nuts, almonds, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk together olive oil, smoked paprika, sea salt, cinnamon, and cayenne pepper; drizzle over the nut and seed mixture and toss thoroughly to coat.
04 - Spread the coated mixture evenly in a single layer on the prepared baking sheet.
05 - Bake for 15 to 20 minutes, stirring halfway through, until the mix is fragrant and lightly golden.
06 - Remove from oven and allow the mixture to cool completely.
07 - Once cooled, fold in dried cranberries and optional dark chocolate chips.
08 - Transfer to an airtight container and store at room temperature for up to one week.
