Honey Mustard Almonds and Pumpkin Seeds

Every year for Friendsgiving, I make candied pecans, utilizing maple syrup, coconut sugar, pumpkin spice, and extra cinnamon. If I do say so myself, they are delicious. While this recipe is clearly different and a little bit more savory/spicy, I utilized the same methods, and I am glad they turned out so flavorful. I think this may be my husband’s favorite snack. This recipe is super easy to make and can provide yummy snacks for days. We like to make them before road trips!

Note: One time I made these with pre-toasted almonds, and it did not turn out as well. I believe purchasing raw almonds and pumpkin seeds is important for the flavors to come through when you bake them for an hour.

---

Ingredients

• 2 cups raw almonds

• 1 cup raw pumpkin seeds

• 4 tablespoons of honey

• 4 tablespoons ground mustard seed powder

• 1 teaspoon chili powder

• 2 teaspoons sea salt

• 2 egg whites

• 1/4 cup water

---

DIRECTIONS

1. Preheat oven to 250 degrees F.

2. Line a baking sheet with parchment paper.

3. In a mixing bowl, use an electric hand mixer to beat the egg whites, water, and honey until the mixture is frothy.

4. Add the almonds and pumpkin seeds and mix thoroughly.

5. Add in the mustard seed powder, chili powder, and sea salt.

6. Arrange the almonds and pumpkin seeds on the baking sheet in an even layer.

7. Bake for 1 hour. Stir halfway through.

8. Sprinkle some extra honey, mustard, and sea salt on top.

9. Enjoy!