This was a huge hit! The entire mix was gone in less than a week! The perfect mix of sweet and spicy.
1/4 C sugar
1 teaspoon coarse salt
2 large chipotle chile peppers, diced
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon red chili pepper
1 large egg white
1 C slivered almonds
1 C unsalted cashews
1 C unsalted pumpkin seeds (pepitas)
Preheat the oven to 325F. Combine the first six ingredients in a small bowl. Stir well until entirely coated. Place egg white in a large bowl, whisk until foamy. Add the almonds, cashews, and pumpkin seeds. Toss well to coat. Sprinkle with spice mixture, toss well to coat. Spread in an even layer on a baking sheet lined with aluminum foil. Bake for 15 minutes, stirring once. Turn the oven off, and remove the baking sheet from the oven. Stir the snack mix thoroughly. Immediately return the pan to the oven for an additional 15 minutes, leaving the oven off. Remove the sheet from the oven and place on a wire rack, cool completely. Store the snack mix in an airtight container for up to 2 weeks.
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