Santa Fe Trail Mix

Look for the chipotle chiles canned in adobo sauce in the "ethnic" food aisle.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 4 cups

Ingredients

• 1 1⁄2 cups pecan halves
• 1  cup cashews
• 3⁄4 cup pistachio nut, roasted and shelled
• 1⁄2 cup pine nuts
• 1⁄3 cup roasted sunflower seeds
• 3  tablespoons butter
• 2 1⁄2 teaspoons ground cumin
• 1⁄4 teaspoon garlic powder
• 1⁄4 cup chili sauce, plus
• 1  tablespoon chili sauce
• 1  chipotle chile in adobo (about 3 inches long)
• 1  tablespoon  frozen orange juice concentrate
• 1  tablespoon dried cilantro, divided
•  cooking spray

Directions

1. Preheat oven to 300°F Line 14x11 baking sheet with foil and set aside.
2. Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl.
3. Combine butter, cumin and garlic powder in a small microwavable bowl. Microwave on high 45-50 seconds or until butter is melted and foamy. Stir to blend.
4. Place butter mixture, chile sauce, chipotle chile and orange juice concentrate in food processor or blender; process until smooth. Pour sauce over nut mixture; stir to coat evenly. Spread mixture in a single layer on prepared baking sheet.
5. Bake about 1 hour, stirring every 10 minutes. Remove from the oven and spray mixture evenly with cooking spray. Sprinkle 1 1/2 tsp dried cilantro over mixture. Stir mixture with a spatula and repeat with additional cooking spray and remaining dried cilantro. Set baking sheet on wire rack to cool.
6. Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.