Acorn & Oak Snack Mix (View Print Version)

A crunchy blend of roasted acorns, oak nuts, seeds, and spices offering an earthy, nutty snack experience.

# What You'll Need:

→ Nuts & Seeds

01 - 1 cup roasted acorns, properly leached
02 - ½ cup oak nuts (or substitute with roasted acorns or hazelnuts)
03 - ½ cup raw almonds
04 - ½ cup pumpkin seeds (pepitas)
05 - ¼ cup sunflower seeds

→ Add-Ins

06 - ⅓ cup dried cranberries
07 - ⅓ cup dark chocolate chips (optional)

→ Seasoning

08 - 1 tablespoon olive oil
09 - ½ teaspoon smoked paprika
10 - ½ teaspoon sea salt
11 - ¼ teaspoon ground cinnamon
12 - ⅛ teaspoon cayenne pepper (optional)

# Method:

01 - Preheat the oven to 325°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine roasted acorns, oak nuts, almonds, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk together olive oil, smoked paprika, sea salt, ground cinnamon, and cayenne pepper if using. Pour over the nut and seed mixture, tossing thoroughly to coat evenly.
04 - Spread the mixture in a single layer on the prepared baking sheet.
05 - Roast for 15 to 20 minutes, stirring halfway through, until the mix is fragrant and lightly golden.
06 - Remove from oven and allow to cool completely before stirring in dried cranberries and optional dark chocolate chips.
07 - Store in an airtight container for up to one week to maintain freshness.

# Expert Advice:

01 -
  • Unique earthy flavor with roasted acorns and oak nuts
  • Combination of seeds and spices for a crunchy texture
02 -
  • Acorns must be properly leached to remove bitterness and toxins by soaking in several changes of cold water until no bitterness remains then drying and roasting
  • If oak nuts are unavailable, use extra acorns or substitute with hazelnuts for a similar texture
03 -
  • Properly leach acorns to avoid bitterness and toxins
  • Use parchment paper on baking sheet for easy cleanup and even roasting
Return