Chips, crackers, cookies—when you’re craving something crunchy, the snack options are seemingly endless. After a few handfuls from the bag, your mouth may be happy. But the rest of you? Not so much. Make that between-meal munch session completely satisfying with this protein-packed nut and seed mix, coated with a sweet-and-spicy glaze and toasted texture to keep your taste buds entertained.
Sweet & Spicy Pecan and Pumpkin Seed Mix
Ingredients
Nuts & Seeds
2/3 cup pecans
1-1/2 cup sliced chestnuts*
1/4 cup pumpkin seeds
Spice Mix
1 Tbsp. sugar
1/4 tsp. ground cumin
1/4 tsp. cinnamon
1/8 tsp. garlic powder
1/4 tsp. ground coriander
1/8 tsp. cayenne pepper
1 tsp. sea salt
Glaze
1 tsp. light or dark brown sugar
1 Tbsp. unsalted butter
2 Tbsp. water
*If ready-to-eat chestnuts are not available, follow the boiling method below to prep chestnuts for this recipe.
Directions
- In dry sauté pan, toast nuts and seeds; set aside.
- In large bowl, combine spice mix ingredients; set aside. In another large bowl, combine nuts and seeds; set aside.
- To prepare glaze, combine water, butter and sugar in small saucepan over medium-high heat; bring mixture to a boil, whisking constantly.
- Pour glaze over nut/seed mixture and stir constantly with a wooden spoon until most of liquid has evaporated.
- Pour glazed nut/seed mixture into spice bowl and toss to combine.
- Spread mixture on parchment paper and let cool.
To prepare chestnuts:
- Using knife, score flat side of chestnuts with an “X.”
- In a large saucepan, cover chestnuts with water and bring to a boil. Continue to boil rapidly for 35 minutes, or until flesh is cooked and soft, adding additional water if needed.
- Remove chestnuts from heat, cool for 5-10 minutes, then drain.
- Peel and slice chestnuts.
Tip – To test chestnuts, remove one nut from pan and cut in half. Taste the inner flesh (don’t burn your tongue!). If the flesh is still firm or crunchy, continue to cook.