Ingredients:

  • 2 cups (280g) raw mixed nuts (almonds, cashews, pecans, and walnuts)
  • 1/4 cup (30g) raw pumpkin seeds
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 1/8 tsp (0.5g) cayenne pepper
  • 1/8 tsp (0.5g) black pepper

Instructions:

  1. Preheat the oven to 325°F (160°C). Note: Using a thermometer is better than trusting the dial.
  2. In a large mixing bowl, combine the mixed nuts and pumpkin seeds.
  3. Drizzle the olive oil over the mixture and toss until the nuts are lightly glistening. Note: Don't overdo the oil or they'll feel greasy.
  4. Sprinkle sea salt, garlic powder, smoked paprika, cayenne pepper, and black pepper over the nuts.
  5. Stir vigorously until evenly coated. Note: Make sure there are no clumps of garlic powder.
  6. Line a baking sheet with parchment paper and spread the seasoned nuts in a single, even layer.
  7. Bake for 12–15 minutes, gently shaking the pan every 5 minutes, until the nuts are fragrant and golden brown.
  8. Immediately transfer the nuts to a cool tray or parchment paper.
  9. Let them sit undisturbed for 15 minutes to cool completely. Note: This is when the final crisp happens.
  10. Portion the cooled nuts into small airtight snack packets or reusable silicone bags.