His personal favorite – Chef Junjun says this snack is “very easy to make and is non-comparable to anything one can buy outside” due to its spiciness and unique flavor from the curry.  But, what makes this snack a beauty is that, “it is good for anyone who is on any kind of a diet,” he adds.

Yield: 8 servings

Ingredients:

• 1/2 cup pecans
• 1/2 cup walnuts
• 1/2 cup shelled pistachios
• 1/2 cup cashew nuts
• 1/2 cup almonds
• 1/2 cup shelled pumpkin seeds
• 1 1/2 tablespoons maple syrup
• 1/2 teaspoon curry powder
• 1/16 teaspoon cayenne pepper
• 1//4 teaspoon dried rosemary
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt

Procedures:

1. Preheat oven to 350 F.  Mix nuts and seeds in a container.
2. our in maple syrup, spices, dried herbs and salt to combine.  Rest for a few minutes.
3. In a tray lined with foil or baking paper, spread nuts and seed mixture in a single layer.  Bake for 10-15 minutes until nuts become aromatic.
4. Remove from oven and cool well.  This mixture maybe kept in an airtight container for at least two weeks.

Nutrition Facts Per Serving:

• Calories (kcal) 291
• Carbohydrates (g) 12
• Protein (g) 9
• Fat (g) 25

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