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 (720 ml) coconut oil, beef tallow, duck fat, or ghee (or a combination)
2 TBSP (30 ml) Worcestershire sauce
1 tsp (5 ml) gluten-free seasoned salt
¼ tsp granulated garlic
¼ tsp granulated onion
1 cup (240 ml) raw almonds
1 cup (240 ml) raw pecans
1 cup (240 ml) raw cashews
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
Makes 4 cups (960 ml)
Preheat your oven to 275°F (140°C).
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.
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Paleo Party Mix is the snack bowl everyone actually finishes. Almonds, pecans, cashews, pumpkin seeds, and sunflower seeds roast low and slow in a savoury bath of coconut oil (or tallow), Worcestershire, and seasoned spices until deeply toasted and impossible to stop eating.
Pro Tips
- Bake at a low 275°F and stir every 10–15 minutes — the slow, even roast is what toasts the nuts through without scorching the garlic and spices.
- Melt the coconut oil, tallow, or ghee first and mix in the Worcestershire and seasonings so every nut gets an even coat rather than a clumpy one.
- The nut-and-seed mix is flexible, but keep the total proportions similar — the pumpkin and sunflower seeds toast faster than the big nuts, so they balance the pan.
- Cool the mix completely on the baking sheet before storing; warm nuts sealed in a container steam themselves soft.
- It stores 7–10 days in a sealed container, which makes it ideal make-ahead party food or a grab-anytime snack.
Frequently Asked Questions
Is party mix paleo?
Yes: nuts, seeds, coconut oil (or tallow, duck fat, or ghee), and gluten-free seasonings. Use a gluten-free Worcestershire to keep it strictly grain-free.
Can I use other nuts and seeds?
Absolutely — macadamias, walnuts, or extra sunflower seeds all work. Keep the proportions close so the roasting time stays consistent across the mix.
How do I keep it from getting soft?
Cool it completely before sealing, and store in an airtight container. If it does soften, spread it on a sheet and give it 5 minutes in a 275°F oven.
Can I make it spicier?
Add a pinch of cayenne or chili flakes to the melted fat with the other seasonings. Smoked paprika also adds a lovely warm depth.
Recipe Card
Ingredients
Method
- 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.
