Ingredients:

  • 1.5 cups raw whole almonds (210g)
  • 1 cup walnut halves (100g)
  • 0.5 cup raw pepitas (65g)
  • 1 cup unsweetened dried cranberries (120g)
  • 0.5 cup dark chocolate chips, 70% cocoa (90g)
  • 0.5 tsp fine sea salt
  • 0.25 tsp ground cinnamon
  • 1 tsp melted coconut oil

Instructions:

  1. Preheat the oven to 180°C. Note: Starting with a fully hot oven is the only way to get a consistent toast.
  2. Prepare the tray by lining it with parchment paper to ensure no oils or sugars scorch against the metal.
  3. Toss the base ingredients. In your large bowl, combine the 210g almonds, 100g walnuts, and 65g pepitas.
  4. Apply the adhesive. Drizzle the 1 tsp of melted coconut oil over the nut mixture and toss until every surface looks glossy and wet.
  5. Season the mix. Sprinkle the 0.5 tsp sea salt and 0.25 tsp cinnamon over the oiled nuts, tossing again to distribute.
  6. Spread the layer. Transfer the nuts to the baking sheet, ensuring they are in a single layer with space between them.
  7. Toast the mixture for 10 minutes. Bake until the walnuts smell like toasted bread and the pepitas begin to audibly snap.
  8. Cool completely. This is the hardest part. Let the tray sit for at least 20 minutes until the nuts feel cold to the touch.
  9. Final integration. Add the 120g dried cranberries and 90g chocolate chips to the cooled tray and toss gently.
  10. Store immediately. Transfer the mix into your glass jars to lock out the humidity that causes sogginess.