Spicy, tangy, salty, crunchy, chewy, this snack mix has it all.
- 1/2 tsp salt
- 1/4 tsp chipotle (more hot) or ancho (less hot, but still) powder
- pinch cumin
- pinch coriander
- pinch dry ginger
- pinch black pepper
- 1 lime or lemon
- 1 Tbs olive oil
- 1/2 lbs Three Sisters Pecans
- 1/2 lbs Three Sisters Parching Corn
- 1 Tbs cooking oil
- 1/4 cup Three Sisters Popcorn kernels, popped
- Additional ingredients could include:
- other nuts,
- small crackers like oyster or rice,
- unsweetened cereal, etc.
In a small ball, mix the dry seasoning ingredients (reserving the olive oil and citrus), and set aside.
Spread the pecans on a sheet pan, check for any remaining shells, and roast at 325 degrees for about 12-15 minutes, until the first whiff of pecan fragrance. Remove from oven and set aside.
While pecans are roasting pop the popcorn.
Heat a heavy, medium saucepan, with a fitting lid, over medium high heat. Add about a tablespoon of cooking oil, and the parching corn. Stir to coat, keeping the lid nearby.
As the corn starts to puff up a bit, keep it moving, using the lid if it begins to fly, reducing the heat a bit. The kernels will regain corn shape, and begin to brown.
Once things settle down, and the kernels are kind of a rich golden brown, add the olive oil to the bowl of spice mix.
In a large bowl combine pecans, parching corn, popcorn and any optional additional ingredients. Sprinkle in 1 tbs of olive oil and the juice from one lime or lemon... squeeze every bit of the citrus in while tossing or stirring vigorously to coat everything with the juice and oil. Now add seasoning mix while continuing to toss making sure everything is distributed as evenly as possible.
Shake the mixture back onto the sheet pan, or two, and set in the warm oven, now turned down to 250 degrees, for 30 minutes, or so, to be sure everything is well dried. As the sheet pans are going into the oven, a decision could be made to add a sprinkling of parmesan, or not. Enjoy