| 10 | 130 | 2659 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 2 h | 1 |
| 1 cup | Pecans (raw; unsalted) |
| 1 cup | Almonds, raw (raw, unsalted) |
| 1 cup | Pistachio nuts (raw; unsalted (no shells, just the meat)) |
| 1/2 cup | Pumpkin seeds (pepitas) (raw, unsalted) |
| 1 1/2 tbsp | Maple syrup |
| 1 tsp | Curry powder |
| 1 tsp | Rosemary, dried |
| 1/4 tsp | Cayenne pepper |
| 1/2 tsp | Salt |
| 1 spray (about 1/3 second) | Olive oil cooking spray |
Spray the inside of your slow cooker with cooking oil.
Add the nuts and seeds to the slow cooker.
Combine the spices and maple syrup. Pour over nuts and seeds and stir.
Cook for 2 hours on high, stirring every 15-20 minutes.
Let cool completely before storing in an air-tight container.
| Meat Alternative | 12.7 |
