Harvest Nut salad topper (adapted from LCBO Food and Drink) 1 serving = 2TBS

Harvest Nut salad topper (adapted from LCBO Food and Drink) 1 serving = 2TBS
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 86.3
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 49.3 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.8 g



Introduction

A delicious seed and nut mixture to add to tossed salads . A delicious seed and nut mixture to add to tossed salads .
Number of Servings: 24

Ingredients

    .5 cup Pine Nuts
    .5 cup, halves Pecans
    .5 cup, sliced Almonds
    .5 cup Pumpkin seeds
    .5 cup, hulled Sunflower Seeds, without salt
    2 tbsp Extra Virgin Olive Oil
    3 tbsp Maple Syrup
    3 tsp packed Brown Sugar
    .5 tsp Salt
    .75 tsp Paprika

Tips

Original recipe calls for chopped hazel nuts. Walnuts could be an option as well as cranberries could be added.


Directions

1 Preheat oven to 350°F (180°C).

2 Combine pine nuts, hazelnuts, almonds, pumpkin seeds and sunflower seeds in a large bowl. Mix olive oil with maple syrup, brown sugar, salt and paprika in a small saucepan; place over medium heat for 3 to 5 minutes until hot, but not boiling.

3 Pour hot mixture over nuts and seeds; toss until coated. Turn out onto parchment-paper-lined, rimmed baking sheet; spread out in a thin layer. Bake 10 minutes, then stir and spread out again. Bake another 10 to 12 minutes or until lightly browned.

4 Break up fruit and nut mixture into small clusters; store sealed in canning jars. Mixture keeps well for a month if stored airtight.


Serving Size: makes about 3 cups. 24 2 tablespoon servings