> non-stick cooking spray
> 1/2 cup walnuts
> 1/4 cup pepitas (pumpkin seeds)
> 1/4 cup sunflower kernels
> 1/2 cup cashew nuts
> 1/2 cup almonds
> 2 tbsp pure maple syrup
> 1/4 tsp cayenne pepper
> 1/4 tsp ground ginger
> 1/2 tsp salt
Preheat the oven to 325F. Cover a rimmed baking pan with parchment paper or a silpat sheet; spray with a small amount of non-stick cooking spray.
Mix the walnuts, pepitas, sunflower kernels, cashews and almonds in a medium bowl. Add the maple syrup, cayenne, ginger and salt and toss with the mixed nuts and seeds to combine. Transfer the coated nuts and seeds to the prepared baking pan and spread evenly in a single layer.
Bake, stirring once, until the nuts are lightly toasted, 15-20 minutes. Remove from the oven and let cool.
Makes 2 cups. Fills one pint glass preserving jar or two half-pint glass preserving jars (located with the preserving supplies).
Contains walnuts, cashews, almonds, pumpkin seeds and sunflower seeds. Use within 2 weeks.