A crunchy blend of roasted acorns, oak nuts, seeds, and spices offering an earthy, nutty flavor.
# What You'll Need:
→ Nuts & Seeds
01 - 1 cup leached and roasted acorns
02 - 1/2 cup oak nuts (substitute with roasted acorns or hazelnuts if unavailable)
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 tbsp olive oil
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp sea salt
11 - 1/4 tsp ground cinnamon
12 - 1/8 tsp cayenne pepper (optional)
# How To Make It:
01 - Preheat the oven to 325°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine roasted acorns, oak nuts, almonds, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk together olive oil, smoked paprika, sea salt, cinnamon, and cayenne pepper.
04 - Drizzle the seasoning mixture over the nuts and seeds, tossing thoroughly to ensure even coating.
05 - Spread the coated mixture evenly in a single layer on the prepared baking sheet.
06 - Roast in the oven for 15 to 20 minutes, stirring halfway through, until fragrant and lightly golden.
07 - Remove from the oven and allow the mixture to cool completely on the baking sheet.
08 - Once cooled, fold in dried cranberries and dark chocolate chips if using.
09 - Transfer to an airtight container and store for up to one week.
