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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (40g) Recipe makes 24 servings |
||
| Calories 185 | ||
| Calories from Fat 113 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.6g | 19% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 5.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 296mg | 12% | |
| Potassium 313mg | 8% | |
| Total Carbohydrate 16.1g | 5% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 9.7g | ||
| Protein 5.6g | 11% | |
Ingredients
- 1 cup brazil nut
- 1 cup peanuts
- 1 cup pumpkin seeds
- 1 cup sunflower seed
- 1 cup golden raisin
- 1 cup raisins
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/4 cup molasses
Directions
1
Preheat oven to 375 degrees. Toast each type of nut separately, 10 to 15 minutes until they are fragrant and have begun to color; time will vary depending on nut size and oil content. In a large bowl combine toasted nuts with both kinds of raisins.2
In a small bowl, combine kosher salt, cayenne pepper, cumin and molasses. Mix into nut mixture. Store in refrigerator.
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- Course > Lunch/Snacks > Snacks
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