Sweet & Spiced Nut Clusters Recipe from: Chef Heidi Fink, Victoria, BC

2 cups mixed raw nuts and seeds (e.g. sliced almonds, sunflower seeds, pumpkin seeds, pine nuts, etc.)
4 Tb to 6 Tb icing sugar
½ tsp sea salt
½ tsp spice of choice (e.g. cayenne, cinnamon)

Preheat oven to 350 F. Line a baking tray with parchment paper. Rinse the nuts and seeds in water and shake off the excess liquid. Nuts should still be a bit wet.

In a bowl, toss the nuts with the icing sugar, salt, and spices to coat evenly. Spread out on parchment-lined baking tray into a thin even layer, leaving a gap in the middle of the tray (where the hot oven air doesn’t circulate as well). Bake for 5 to 7 minutes, until light golden brown. Remove to cooling rack and let cool completely, break nuts apart into clusters. Makes about 2 cups.

These can be kept in a container with a tight-fitting lid for about one week.

• Almonds – Raw, Sliced
• Almonds – Raw, Sliced – ORGANIC
• Almonds – Blanched, Slivered
• Cashews – Raw, Pieces – ORGANIC
• Cashews – Raw, Pieces
• Pecans – Raw, Pieces
• Pecans – Raw, Pieces – ORGANIC
• Pine Nuts – Raw – ORGANIC
• Pistachios – Raw, Shelled
• Pistachios – Raw, Shelled – ORGANIC
• Walnuts – Raw, Halves & Pieces
• Walnuts – Raw, Halves & Pieces – ORGANIC
• Pumpkin Seeds – Styrian, Raw, Hulled – ORGANIC
• Pumpkin Seeds – Styrian, Dry Roasted, Hulled – ORGANIC
• Sesame Seeds – Raw, Natural – ORGANIC
• Sunflower Seeds – Raw, Shelled
• Sunflower Seeds – Raw, Shelled – ORGANIC
• Sesame Seeds – Raw, Hulled – ORGANIC
• Sesame Seeds – Raw, Black – ORGANIC