A crunchy blend of roasted acorns, oak nuts, seeds, and spices offering earthy woodland flavors.
# What You’ll Need:
→ Nuts & Seeds
01 - 1 cup roasted acorns, properly leached
02 - 1/2 cup oak nuts (substitute with additional roasted acorns or hazelnuts if unavailable)
03 - 1/2 cup raw almonds
04 - 1/2 cup pumpkin seeds
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)
# How to Make It:
01 - Preheat oven to 325°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine roasted acorns, oak nuts, almonds, pumpkin seeds, and sunflower seeds.
03 - Whisk olive oil, smoked paprika, sea salt, cinnamon, and cayenne pepper in a small bowl; drizzle over nuts and seeds, tossing to ensure even coating.
04 - Arrange the mixture in a single layer on the prepared baking sheet.
05 - Roast for 15 to 20 minutes, stirring halfway through, until aromatic and lightly golden.
06 - Remove from oven and allow to cool completely on the baking sheet.
07 - Fold in dried cranberries and dark chocolate chips if desired.
08 - Transfer to an airtight container and refrigerate for up to one week.
