Santa Fe Trail Mix
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
4 cups
- Serves:
- 8
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
- Preheat oven to 300°F Line 14x11 baking sheet with foil and set aside.
- Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl.
- 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.
- 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.
- 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.
- Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.
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RECIPE SUBMITTED BY
I love to cook, bake, camp and watch football