Pumpkin Seed Trail Mix
 
Makes about 10 cups
Ingredients
  • 1¾ cups raw pumpkin seeds
  • 1½ cups unsalted pistachios
  • 1½ cups unsalted macadamia nuts
  • 1½ cups cashew halves
  • ¼ cup unsalted butter, melted
  • ½ cup firmly packed light brown sugar
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon ground red pepper
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • 1 (16-ounce) package candy-coated peanut butter pieces*
  • 1 (8-ounce) package chopped dates
  • 1 (6-ounce) package dried cranberries
Instructions
  1. Preheat oven to 350°.
  2. In a large bowl, combine seeds and all nuts. Drizzle with melted butter, gently tossing to coat.
  3. In a small bowl, combine brown sugar, rosemary, salt, peppers, and cinnamon. Pour sugar mixture over seed mixture, tossing to coat well. Spread on a rimmed baking sheet.
  4. Bake for 10 minutes. Let cool for 1 hour.
  5. Add peanut butter pieces, dates, and cranberries to cooled seed mixture, stirring well until combined. Store in an airtight container for up to 4 weeks.
Notes
*We used Reese’s Pieces.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pumpkin-seed-trail-mix/