Ingredients
Equipment
Method
- In a small bowl, whisk together the avocado oil, smoked paprika, garlic powder, cayenne, and sea salt to form a thin slurry.
- In a separate large bowl, combine the pumpkin seeds, sunflower seeds, almonds, and walnuts. Pour the spiced oil over and toss until every piece is lightly coated.
- Heat a large dry skillet over medium heat. Add the seasoned mixture in a single layer and toast for 4–5 minutes, stirring constantly, until the seeds pop occasionally and the nuts turn one shade darker.
- Watch carefully in the final minute — the spices toast quickly and can scorch. Remove from heat the moment you smell the paprika bloom.
- Spread the hot mix in a single layer on parchment paper. Cool completely (about 15 minutes) — it will crisp up as it cools.
- Transfer to an airtight jar once fully cool. Taste and add more salt if needed.
Nutrition
Notes
Net carbs: 3g per serving (6g total carbs minus 3g fiber).
Substitutions: Swap cayenne for chipotle powder for a smokier kick. Use pecans instead of walnuts. Skip the oil for a drier toast — just toast directly and toss with spices off-heat.
Storage: Airtight glass jar at room temperature for up to 3 weeks. The oil coating means this mix is best consumed within 2 weeks for peak crispness.
Reheating: Not needed; serve at room temperature.
