Sweet and Spicy Nut Snack Mix

1/4 cup turbinado sugar

1/2 teaspoon kosher salt

1 teaspoon ground cayennee chile

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 egg white
1 cup slivered almonds
1 cup unsalted, roasted  cashews
1 cup roasted pumpkinseed kernels



Preheat oven to 325 degrees F. In a small bowl, whisk together the first 6 ingredients (through chili powder).


In a large bowl, whisk the egg white until foamy. Stir in the almonds, cashews, and pumpkinseeds until all the nuts and seeds are lightly coated. Sprinkle with seasoning mixture, tossing well to coat. Divide the nut and seed mixture between two baking sheets. Spread mixture out into even layer.


Bake for 15 minutes, stirring halfway through. Turn oven off. Remove pan from oven, stir, then place back in the oven (still turned off) for another 15 minutes. Remove from oven and transfer pans to a wire rack to cool. Store in an airtight container for up to 2 weeks.