Snacks & Apps

Sweet & Spicy Cocktail Mix

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My father always loved cocktail mix and to this day when I see it in stores I have fond memories of him and my childhood. Perhaps that’s where my deep seeded appreciation for this savoury combination comes from. There is truly nothing better then a perfectly seasoned handful of a seed and nut mixture.

When I was a kid there was far less concern about preservatives found in processed food. However, it’s something I’ve become more and more aware of as years pass, which is why I try to make things from scratch whenever possible. Though I love the memory associated with cocktail mix, I’ve opted to save myself the preservatives and excess sodium by making my own mix at home.

I’m a lover of both the sweet and spicy taste sensation and when combined correctly it can create the tastiest of snacks. The beauty of this recipe is you can add or takeaway whatever you like. For example, I used very little cayenne as my husband can’t handle too much spice. Or play around with the ingredients. I added pumpkin seeds as it’s seasonally appropriate, but the options are limitless.

Whether you’re looking for a great snack throughout the week or an easy appetizer addition for that get together you’re hosting, mix it up with your own DIY cocktail mix.

What You’ll Need

1-½ cups of unsalted hazelnuts
½ cup unsalted pumpkin seeds
1-½ cups unsalted whole cashews
1 tsp. ground sage
1 tsp. garlic powder
¼ tsp. cayenne pepper
1 tsp. sea salt
½ tsp. ground black pepper
2 tbsp. maple syrup

Instructions

  1. Preheat oven to 400°F and line a baking sheet with tinfoil.
  2. Combine hazelnuts, pumpkin seeds and cashews into a medium sized bowl. Add spices and maple syrup and mix well.
  3. Spread mixture onto tinfoil lined baking sheet and put into oven.
  4. Bake for 10-12 minutes, stirring occasionally, until cocktail mix is browned and fragrant. (At 15 minutes I feel I baked mine a few minutes too long)
  5. Remove from oven and set aside to cool. Serve warm or at room temperature. (Tip: Store mix in a tightly sealed container and it will last about a week, unless of course it disappears quickly!)

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