Sweet-Smoky Spice Blend

(Makes ~4 Nut & Seed Clusters 

*(Makes 4 cups)*

 

- 2 cups mixed nuts (almonds, cashews, pecans)  

- 1 cup seeds (pumpkin, sunflower, or sesame)  

- ½ cup unsweetened coconut flakes  

- ¼ cup dried cranberries or chopped apricots (optional, for sweetness)  

- 3 tbsp maple syrup or honey 

- 3 tbsp F N Good Food BBQ seasoning  

- 2 tbsp melted coconut oil (or butter)  

- 1 tbsp soy sauce (or tamari for gluten-free)  

- 1 tsp orange zest (optional, for brightness)  

- ½ tsp cayenne pepper (optional, for heat)  

- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)  

1. Toast the Base:

   - Preheat oven to 325°F (160°C).  

   - Spread nuts, seeds, and coconut flakes on a baking sheet. Toast for 8–10 minutes until golden and fragrant. Let cool slightly.  

2. Make the Glaze:  

   - In a bowl, whisk together maple syrup, coconut oil, soy sauce, F N Good Food BBQ Potato Chip seasoning, orange zest, cayenne, and thyme.  

3. Coat the Mix:

   - Toss the toasted nuts, seeds, and coconut with the glaze until evenly coated.  

   - Fold in dried fruit (if using).  

4. Bake to Crisp:

   - Spread the mixture back on the baking sheet. Bake for 12–15 minutes, stirring halfway, until caramelized and glossy.  

5. Cool & Cluster:

   - Let cool completely (it will harden into clusters). Break into bite-sized pieces.  

- Savoury Umami: Add 1 tbsp nutritional yeast + ½ tsp smoked salt.  

- Chai-Spiced: Mix in ½ tsp cinnamon + ¼ tsp cardamom.  

- Zesty Lime: Swap orange zest for lime zest and add 1 tsp lime juice.  

- Cocoa-Nib Crunch: Stir in 2 tbsp cacao nibs post-baking.  

- Charcuterie Boards: Pair with aged cheese, figs, and prosciutto.  

- Yogurt Topping: Sprinkle over Greek yogurt with fresh berries.  

- Soup Garnish: Crumble over butternut squash or tomato soup.  

- Keep in an airtight container for up to 2 weeks.

Enjoy!