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Sweet-Smoky Spice Blend

Sweet-Smoky Spice Blend

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!

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