# Components:
→ Nuts & Seeds
01 - 1 cup leached and roasted acorns
02 - 1/2 cup oak nuts (or substitute with additional roasted acorns or hazelnuts)
03 - 1/2 cup raw almonds
04 - 1/2 cup pumpkin seeds (pepitas)
05 - 1/4 cup sunflower seeds
→ Add-Ins
06 - 1/3 cup dried cranberries
07 - 1/3 cup dark chocolate chips (optional)
→ Seasoning
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon ground cinnamon
12 - 1/8 teaspoon cayenne pepper (optional)
# Directions:
01 - Set oven temperature to 325°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss together roasted acorns, oak nuts, almonds, pumpkin seeds, and sunflower seeds until evenly distributed.
03 - Whisk olive oil with smoked paprika, sea salt, ground cinnamon, and optional cayenne pepper in a small bowl; drizzle over the nut and seed mixture and toss thoroughly to coat.
04 - Spread the seasoned nuts and seeds in a single, even layer on the prepared baking sheet.
05 - Bake for 15 to 20 minutes, stirring halfway through, until the mix is fragrant and lightly golden.
06 - Remove from oven and allow the blend to cool completely before proceeding.
07 - Fold in dried cranberries and, if desired, dark chocolate chips once the mixture has cooled.
08 - Transfer the snack mix to an airtight container and preserve for up to one week at room temperature.
