This post comes from our contributor Jill of a Better Happier St. Sebastian!
Homemade Garlic Rosemary Bar Mix
makes approximately 4 lbs
1 lb cashews, raw un-roasted
1 lb peanuts, shelled un-roasted
1/4 lb almonds, un-roasted
6 oz pumpkin seeds
6 oz sesame sticks
6 oz Quicos (Spanish corn nuts)
1/2 lb small pretzels
6 oz mini-toasts
4 tbs vegetable oil, divided
2 tbs chopped rosemary
1 tbs garlic powder
4 tbs salt
2 tbs black pepper
Preheat oven to 350°. In a large bowl combine cashews, peanuts, almonds and pumpkin seeds with 3 tbs vegetable oil, 2 tbs salt and 1 tbs black pepper. Toss to combine and spread across two baking sheets. Roast nuts, checking for doneness every 5 minutes until nuts are roasted – approximately 15 to 20 minutes. Remove and set aside to cool.
In a separate, smaller bowl combine pretzels and mini toasts with remaining 1 tbs olive oil, 1 tbs black pepper and garlic powder. Toss to combine and toast on a baking sheet for 5 minutes. Remove and set aside to cool.
Once nuts and pretzels have cooled, combine in a large bowl with Quicos and sesame sticks. Add rosemary and mix to combine.
For more of Jill’s recipes visit her blog A Better Happier St. Sebastian.
More healthy party recipes from the BLDG 25 Blog!