Sweet-Smoky Spice Blend
(Makes ~4 Nut & Seed Clusters
*(Makes 4 cups)*
Ingredients:
- 2 cups mixed nuts (almonds, cashews, pecans)
- 1 cup seeds (pumpkin, sunflower, or sesame)
- ½ cup unsweetened coconut flakes
- ¼ cup dried cranberries or chopped apricots (optional, for sweetness)
- 3 tbsp maple syrup or honey
- 2 tbsp melted coconut oil (or butter)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp orange zest (optional, for brightness)
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
Instructions
1. Toast the Base:
- Preheat oven to 325°F (160°C).
- Spread nuts, seeds, and coconut flakes on a baking sheet. Toast for 8–10 minutes until golden and fragrant. Let cool slightly.
2. Make the Glaze:
- In a bowl, whisk together maple syrup, coconut oil, soy sauce, F N Good Food BBQ Potato Chip seasoning, orange zest, cayenne, and thyme.
3. Coat the Mix:
- Toss the toasted nuts, seeds, and coconut with the glaze until evenly coated.
- Fold in dried fruit (if using).
4. Bake to Crisp:
- Spread the mixture back on the baking sheet. Bake for 12–15 minutes, stirring halfway, until caramelized and glossy.
5. Cool & Cluster:
- Let cool completely (it will harden into clusters). Break into bite-sized pieces.
Flavour Twist
- Savoury Umami: Add 1 tbsp nutritional yeast + ½ tsp smoked salt.
- Chai-Spiced: Mix in ½ tsp cinnamon + ¼ tsp cardamom.
- Zesty Lime: Swap orange zest for lime zest and add 1 tsp lime juice.
- Cocoa-Nib Crunch: Stir in 2 tbsp cacao nibs post-baking.
Serving Ideas
- Charcuterie Boards: Pair with aged cheese, figs, and prosciutto.
- Yogurt Topping: Sprinkle over Greek yogurt with fresh berries.
- Soup Garnish: Crumble over butternut squash or tomato soup.
Storage
- Keep in an airtight container for up to 2 weeks.
Enjoy!