Brown Butter and Maple Spiced Trail Mix

Ingredients

4 tbsp unsalted butter
½ vanilla bean extract¾ tsp salt
¼ cup maple syrup
⅓ cup Cinderella Natural Almonds
⅓ cup Cinderella Walnuts, chopped
¼ cup Cinderella Pumpkin Seeds
¼ cup Cinderella Sunflower Seeds
1 tbsp Cinderella Chia Seeds
¼ cup brown sugar
¼ tsp ground cinnamon
¼ tsp ground ginger

Method

1. Preheat to 165° C (fan bake).
2. Line an edged baking tray with baking paper.
3. In a medium sized pan melt butter over medium heat. Swirl occasionally. Butter will foam, then brown – watch closely!
4. Once it’s golden with toasted bits at the bottom and smells nutty (about 5-10 minutes), remove from heat.
5. Pour into a heatproof bowl, scraping all browned bits in.
6. Stir in salt and maple syrup and vanilla extract.
7. To a large bowl add almonds, walnuts, pumpkin seeds, sunflower seeds, chia seeds, sugar, cinnamon, and ginger. Stir to combine.
8. Pour the butter mixture over the dry ingredients and mix thoroughly until evenly coated.
9. Spread onto the prepared baking tray in a thin, even layer (no thicker than a nut).
10. Press down slightly with the back of a spoon. Make the edges a touch thicker, as they’ll brown faster.
11. Bake for 20 minutes, then rotate the pan and bake for another 10–20 minutes until golden brown and toasted. It may still be soft but will crisp up as it cools.
12. Cool completely. Once crisp, break into chunks or clusters.
13. Store in an airtight container for up to 2 weeks.

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