MAKES ABOUT 2 1/2 CUPS
Ingredients
1 cup cashews
1 cup whole, unpeeled almonds
1⁄4 cup pumpkin seeds
1⁄4 cup sunflower seeds
2 tbsp. honey
1 tbsp. balsamic vinegar
1 tsp. minced thyme
1/4 tsp cayenne pepper
Sea salt salt
2 tbsp. olive oil
Instructions
Heat oven to 180°. Toss cashews, almonds, and seeds on a rimmed baking sheet; bake, stirring occasionally, until golden and toasted, 8–10 minutes. Whisk honey, vinegar, thyme, chile, salt, and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified; add nuts and seeds and toss to combine. Serve warm or at room temperature. Store in an airtight container up to 1 week.
