It’s about that time of year! The time where the air gets colder, football is in full swing and fall is right around the corner! For those of you up north, you may already be getting a little of that. Fall is my favorite time of year. I love the smell of leaves, bonfires, warm jackets and most importantly, the food! Fall is the time for chili and pumpkin pie! And I LOVE the holidays. I’m kind of a holiday freak, but I blame it entirely on the food! I guess I’m just getting excited, as we are starting to look at travel arrangements. Yay!
For this recipe, I was actually at a game with some friends and they were wolfing down some chex mix. As I don’t eat that, I started thinking on ways to jazz up the snack staple. I like this seasoning because it adds a little something-somethin. Notes: if you wanted to add some plantain chips to this, you could, but don’t put them in the mixture/oven. They will burn too easily and taste odd. Also, I use walnut oil (for the buttery flavor), but I wouldn’t use walnuts…they are not sweet enough in my opinion. Just a little tip!
Spiced Snack Nuts (Paleo Chex Mix)
¼ cup Sunflower Seeds
1/3 cup Pepitas (Pumpkin Seeds)
1/3 cup Almonds
1/3 cup Cashews
1/3 cup Pecans
¼ cup Coconut Flakes
¼ cup dried Cranberries
2 Tbsp Walnut Oil
2 Tbsp Paleo Worcestershire Sauce
½ tsp Adobo Seasoning
¼ tsp Garlic Powder
1/8 tsp Onion Powder
½ – 1 Tbsp Sea Salt (depending on how salty you like your food)
Preheat the oven to 250 degrees Fahrenheit.
Combine the adobo seasoning, paleo Worcestershire sauce, garlic and onion powder in a blender and blend until smooth.
Add all ingredients to a bowl and stir to coat. Spread out on a baking sheet lined with tin foil and bake for 1 hour, stirring every 15 minutes.