Ingredients:
- 1 cup Sea Salt Activated Native Texas Pecans
-
1/2 cup pumpkin seeds (pepitas)
-
1/2 cup raw almonds
-
1/4 cup sunflower seeds
-
2 tsp fresh rosemary, finely chopped
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tbsp olive oil
-
1/4 tsp sea salt (optional, depending on how salty you want your mix)
-
1/4 tsp black pepper
Instructions:
-
Preheat your oven to 300°F
-
In a large mixing bowl, combine the Activated Pecans, pumpkin seeds, almonds, and sunflower seeds.
-
In a small bowl, whisk together the olive oil, rosemary, smoked paprika, garlic powder, onion powder, salt, and pepper until fully mixed.
-
Pour the herb mixture over the pecan and seed mix, stirring well to ensure everything is evenly coated.
-
Spread the mixture in an even layer on a baking sheet and toast in the oven for about 10-12 minutes, stirring halfway through to avoid burning. The mix should be fragrant and lightly golden when done.