Mexican Trail Mix Recipes

Steps:

• Mix all. Makes 4 cups.

Steps:

• Preheat oven to 300°F Line 14x11 baking sheet with foil and set aside.
• Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl.
• Combine butter, cumin and garlic powder in a small microwavable bowl. Microwave on high 45-50 seconds or until butter is melted and foamy. Stir to blend.
• Place butter mixture, chile sauce, chipotle chile and orange juice concentrate in food processor or blender; process until smooth. Pour sauce over nut mixture; stir to coat evenly. Spread mixture in a single layer on prepared baking sheet.
• Bake about 1 hour, stirring every 10 minutes. Remove from the oven and spray mixture evenly with cooking spray. Sprinkle 1 1/2 tsp dried cilantro over mixture. Stir mixture with a spatula and repeat with additional cooking spray and remaining dried cilantro. Set baking sheet on wire rack to cool.
• Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.

Steps:

• Combine all ingredients in a large bowl. Store in an airtight container.

Steps:

• In a heavy cas tiron skillet dry-fry the pumpkin seeds for a few minutes, stirring constantly as they swell. DO NOT burn. They will taste bitter if burnt.
• Next add the minced garlic and cook for 1-2 minutes, stirring constantly. Add the salt and the crushed toasted chiles. Stir to mix well.
• Turn the heat off, but keep the pan on the stove. Sprinkle the sugar on the seeds and shake the pan vigorously to coat the seeds.
• Transfer the pumpkin seeds to a serving bowl and serve with a wedges of lime for squeezing over the pumpkin seeds.
• Best eaten within a day.