Makes 20, 1/4 Cup Servings
1 cup raw pecan halves
1 cup raw pepitas
1 cup shelled pistachios
1 cup raw almonds
3 Tablespoons coconut oil, melted
3 Tablespoons coconut sugar (optional)
1 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon ground ginger
1/2 teaspoon garlic powder
Preheat the oven to 325 degrees F.
Lightly grease a rimmed baking sheet with coconut oil.
In a large bowl combine all of the nuts with the coconut oil. Toss to coat.
In another bowl, combine the remaining ingredients. Mix well and then sprinkle over the nuts, mixing until fully combined.
Spread the nuts over the prepared baking sheet. Bake for 10 minutes, stir, and then bake for an additional 10 minutes until golden and toasty.