Optional: 2 teaspoons coconut sugar or Monk fruit sweetener
instructions:
Preheat oven to 350. Spread the nuts and pumpkin seeds out on a sheet pan. Toast in the oven until warm, about 5 min. In a large bowl, combine rosemary, coconut oil, sea salt, sugar (if using), cayenne, and cumin. Thoroughly toss the warm nuts with the spiced rosemary mixture and serve warm.
Optional: You can always add or change out different nuts and seeds, just keep the total nut quantities to 1 pound. You can also change seasoning if desired.
