A crunchy blend of roasted acorns, oak nuts, seeds, and spices delivering earthy, woodland-inspired flavors.
# Components:
→ Nuts & Seeds
01 - 1 cup leached and roasted acorns
02 - 1/2 cup oak nuts (or substitute with 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)
# Method:
01 - Set the oven to 325°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix together roasted acorns, oak nuts, almonds, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk olive oil, smoked paprika, sea salt, cinnamon, and cayenne pepper until blended.
04 - Pour the seasoning over the nut and seed mixture and toss thoroughly to ensure even coating.
05 - Spread the mixture evenly in a single layer on the prepared baking sheet and roast for 15 to 20 minutes, stirring halfway through until fragrant and golden.
06 - Remove from oven and allow to cool completely on the baking sheet.
07 - Once cooled, fold in dried cranberries and dark chocolate chips if desired.
08 - Transfer to an airtight container and keep for up to one week.
