A crunchy, nutty blend combining roasted acorns, oak nuts, seeds, and spices for a flavorful snack.
# Ingredient List:
→ 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)
# Directions:
01 - Set oven temperature to 325°F and line a baking sheet with parchment paper.
02 - Place roasted acorns, oak nuts, almonds, pumpkin seeds, and sunflower seeds into a large mixing bowl.
03 - Whisk together olive oil, smoked paprika, sea salt, ground cinnamon, and cayenne pepper in a small bowl.
04 - Drizzle the seasoning blend over the nut and seed mix and toss thoroughly to ensure even coating.
05 - Spread mixture evenly on the prepared baking sheet and roast for 15 to 20 minutes, stirring halfway to promote uniform toasting until fragrant and lightly golden.
06 - Remove from oven and allow the mixture to cool completely before proceeding.
07 - Stir in dried cranberries and dark chocolate chips if desired.
08 - Transfer to an airtight container; store at room temperature for up to one week.
