Crunchy blend of roasted acorns, oak nuts, seeds, and spices for an earthy, nutty snack.
# What You'll Need:
→ Nuts & Seeds
01 - 1 cup roasted acorns (leached)
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)
# Step-by-Step Guide:
01 - Preheat oven to 325°F. 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 olive oil, smoked paprika, sea salt, ground cinnamon, and cayenne pepper. Drizzle over nut and seed mixture, tossing to coat evenly.
04 - Spread mixture in a single layer on the prepared baking sheet.
05 - Roast for 15 to 20 minutes, stirring once halfway through, until fragrant and lightly golden.
06 - Remove from oven and allow to cool completely.
07 - Stir in dried cranberries and dark chocolate chips, if using.
08 - Transfer to an airtight container and store up to one week.
