Cooking Mode

Spicy Nut Crunch

Total Time

45 m


A crunchy snack mix


30 Servings

Total Time

45 m



  • Yields: 30 Servings

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  • 1 tsp(s) Sea salt
  • 1/2 tsp(s) Black pepper
  • 1 tsp(s) allspice
  • 1/4 tsp(s) cardamom
  • 1/4 tsp(s) cayenne pepper
  • 1/2 tsp(s) cinnamon
  • 1 tsp(s) pumpkin pie spice
  • 1/8 tsp(s) turmeric
  • 1/4 cup(s) coconut sugar
  • 1/2 cup(s) walnut halves
  • 1 cup(s) hazelnuts
  • 1/2 cup(s) almonds
  • 1/2 cup(s) spicy pumpkin seeds
  • 1/2 cup(s) coconut flakes
  • 1/4 cup(s) coconut shreds
  • 1/4 cup(s) dried cherries
  • 1/4 cup(s) coconut oil, liquid
  • maple syrup, to drizzle over top
  • ginger syrup, to drizzle over top
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Blend all spices together with coconut sugar and set aside. Place all nuts except almonds and pumpkin seeds in a large dry skillet. Gently roast until aromatic. Add almonds and pumpkin seeds and continue to roast until toasty and aromatic. Add coconut flakes and shreds and toast until golden brown. Add cherries. Add coconut oil and sugar-spice mix, stirring constantly. Drizzle syrups over the top and mix until evenly coated. Pour into cake pan and let cool completely. Break apart and enjoy!

Source: Recipe by Danielle, Natural Grocers Nutritional Health Coach -- Inspired by a recipe from Pammi McGowan

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