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The Philadelphia Jewish Voice
October 2005 > Food

Joyce’s Seed-Nut Nosh (pareve)

A highly nourishing snack all by itself, it is also great sprinkled over breakfast cereal, as a topping for muffins, and over ice cream. For best flavor purchase raw, organic nuts and seeds. The mixture will stay fresh at room temperature for a few weeks, but if you want to keep them longer, store in the refrigerator. 

One pound each:
Whole hazelnuts
Pecan halves
Whole almonds
Whole cashews
2 cups sunflower seeds
2 cups pepitas (pumpkin seeds)
2 cups sesame seeds
1 cup raisins (dark or golden)
1/4 teaspoon salt

1.      Preheat oven to 400 degrees.

2.      On a large baking sheet with sides, spread the sunflower seeds, pepitas, and sesame seeds. Roast in the oven until they begin to darken.

3.      Toast the nuts in a large pan over high heat and spray with olive oil or canola cooking spray. Stir and cook till singed-looking (you might think they are over-done but they are not—let them get pretty dark in spots).

4.      Remove nuts from heat and seeds from oven and combine in a large bowl. While very hot, stir in the raisins, sprinkle with salt, and let cool.

5.      When cool, transfer to an airtight container.