Oh, how I used to love the flavor and crunch of Chex party mix! I remember munching on it during family Christmas parties where the bottoms of pants were big, and hair and eyeglasses were even bigger. Yeah, well, thank goodness we’ve outgrown all that! Especially the grains, sugar, and BHT found in that popular cereal. Nowadays, my hair is a lot flatter, and I use nuts and seeds for that yummy crunch. I think butter or ghee makes the flavor here, but you can use any combo of fats you like, such as beef tallow, coconut oil, or duck fat. Try one of the almonds before placing it in the oven to see if it’s salty enough for your taste. If not, adjust. I like to add chopped cooked bacon at the end for an even better combo. And if you don’t want to use Worcestershire sauce, you can use coconut aminos instead, but cut the salt in half.
1/3 cup coconut oil, beef tallow, duck fat, or ghee (or a combination)
2 TBSP Worcestershire sauce
1 tsp gluten-free seasoned salt
¼ tsp granulated garlic
¼ tsp granulated onion
1 cup raw almonds
1 cup raw pecans
1 cup raw cashews
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
Makes 4 cups
Preheat your oven to 275°F.
Line a baking sheet with parchment paper, and set it aside.
In a medium-sized saucepan, melt the coconut oil, fat, or ghee over medium-low heat.
Stir in the Worcestershire sauce, seasoned salt, granulated garlic, and granulated onion.
Add the almonds, pecans, cashews, pumpkin seeds, and sunflower seeds to the saucepan. Mix well until all the nuts are coated.
Spoon the nut mixture onto the lined baking sheet and spread in an even layer.
Bake for 45-60 minutes, stirring every 10-15 minutes, until the nuts are nice and toasted.
Place the baking sheet on a wire rack to let the nuts cool completely. Store the cooled nuts in a sealed container for 7-10 days.