Ingredients
Equipment
Method
- Heat a large dry skillet over medium heat for 1 minute. Do not add oil — the nuts release their own.
- Add the pecans and almonds. Toast for 3 minutes, stirring constantly, until you can smell them and they have darkened by one shade.
- Add the pumpkin seeds and sunflower seeds. Toast for 2 more minutes, stirring constantly — the pumpkin seeds will pop occasionally, which is normal.
- Remove the skillet from heat. Immediately drizzle the vanilla extract over the warm mix and stir — it will sizzle and evaporate, leaving the flavour behind.
- Sprinkle the cinnamon, sea salt, and optional monk fruit sweetener over the mix. Stir thoroughly so every nut is coated.
- Spread the mix in a single layer on a sheet of parchment paper and cool completely (10 minutes) before transferring to an airtight jar.
Nutrition
Notes
Net carbs: 4g per serving (7g total carbs minus 3g fiber).
Substitutions: Swap pecans for walnuts or macadamias. Use erythritol or allulose in place of monk fruit. Skip the sweetener for a fully savoury version.
Storage: Airtight glass jar at room temperature for up to 3 weeks. Freeze for up to 3 months.
Serving size: ¼ cup. Pre-portion into small jars to avoid overeating.
