Spicy Nut & Raisin Mix

This is a Hispanic version of Chex mix. I found the recipe on the Food TV network. It appeared on the Two Tamales show.

• Ready In: 18 mins
• Yields: 4 cups

Ingredients

• 2  tablespoons  peanut oil
• 2  garlic cloves, crushed
• 2⁄3 cup  unblanched  almonds
• 2⁄3 cup pine nuts
• 2⁄3 cup unsalted cashews
• 2  teaspoons Worcestershire sauce
• 2  teaspoons chili powder
• 1  teaspoon cayenne
• 1 1⁄3 cups  thin  pretzel sticks, broken into 1-inch pieces
• 1  cup seedless raisin
• 1  teaspoon sea salt

Directions

1. In a large cast iron skillet, over medium heat warm the oil.
2. Add the garlic and cook 1-2 minutes.
3. Add the almonds, pine nuts, and cashews.
4. Add the Worcestershire sauce, chili powder and cayenne.
5. Mix well.
6. Stir in pretzels and cook 3-4 minutes, stirring constantly.
7. Remove from heat.
8. Add the raisins and salt.
9. Mix well.
10. Turn the mixture into a serving dish and cool.