This recipe is handy for tailgating or as a snack – it is a perfect blend of salty, sweet, and it packs a nice protein punch!
- ¼ Cup sugar
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon chipotle chili powder
- 1 large egg white
- ¾ Cup Corn Chex
- ¾ Cup almonds **
- ¾ Cup cashews **
- ¾ Cup pepitas (pumpkin seeds) **
** If you use nuts that are already salted, you don’t need to add salt. If they are not salted, feel free to add ½ teaspoon salt (or to taste)
Preheat oven to 325 degrees.
In a small bowl, combine the sugar, cumin, chili powder and chipotle chili powder – stir to combine (If adding salt, add it in here).
In a larger bowl, whisk the egg white until it is frothy. To that, add the Chex and the nuts; stir to coat all ingredients. Sprinkle the spice mixture over the nut mixture, stirring to coat.
Cover a cookie sheet with parchment paper, then spread the mixture in the pan. Place in oven and cook for 15 minutes. Remove fro oven and stir, then place back into the oven. Shut oven off and let sit in warm oven for 15 more minutes. Remove pan from oven and allow to cool on a wire rack.
Store in airtight container for up to 2 weeks. Enjoy!