Pumpkin Seed Dried Cherry Trail Mix Recipes

Steps:

• Toss the pepitas, almonds/cashews, sunflower seeds, and maple syrup.
• Spread on a baking sheet lined with parchment.
• Sprinkle cayenne pepper and garlic salt on top, evenly.
• Bake at 300 degrees for 30-40 minutes, stirring twice. Mixture should be golden.
• Remove from oven and let rest 3 minutes, then stir, breaking up the large clumps (otherwise it gets gooey and stuck to the parchment).
• After the mixture has cooled, stir in the dried fruit.

Steps:

• Line two baking sheets with parchment paper or silicone baking mats.
• In large bowl, toss pumpkin seeds, almonds, and sunflower seeds with syrup til evenly coated. Spread nuts and seeds out in even, single layer on lined baking sheets. Season with salt.
• . Bake, stirring several times with spatula or wooden spoon, til just golden, about 20 minutes. Cool nuts and seeds completely on sheet tray, then add cherries and toss to mix. Store the cooled trail mix in airtight container at room temperature for up to two weeks.

Steps:

• Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.
• Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.