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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.
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