Pumpkin Trail Mix

Pumpkin Trail Mix

Mackenzie Day - Philadelphia, PA
I found this in Martha Stewart Mag and thought I'd give it a try. It's delicious! My secret trick is swapping out the candied ginger with white chocolate chips/chunks. It really added the perfect amount of sweet to the salty mix. I also used sweetened coconut vs. unsweetened. Makes a perfect snack to carry along or a great gift to give.

Makes 3 1/2 Cups

Ingredients

1 cup Raw Pumpkin Seeds

1 tbs Olive Oil

Salt

1/2 cup Unsweetened Coconut Flakes

1/2 cup Whole Almonds

1/2 cup Dried Cranberries

1/4 cup Candied Ginger (or white chocolate chips/chunks)

Cooking Instructions

Preheat oven to 375º

Combine raw pumpkin seeds and olive oil on a rimmed baking sheet. Season with salt. Toss to combine. Spread in a single layer. Toast about 12 - 15 minutes until golden, stirring half way through. Place toasted pumpkin seeds in a bowl. Add almonds to the baking sheet and toast for approximately 8 minutes, stirring half way through. Add coconut flakes, almonds, dried cranberries, and candied ginger (or white chocolate) in bowl with pumpkin seeds. Mix to combine.

Serving

Divide among jars, containers or bags. Trail mix can be stored at room temperature for up to 2 weeks.