Crunchy Sweet Stuff

🥘 Ingredients

• raw almonds and/or raw cashews ½ cup
• raw walnuts and/or raw pecans ¼ cup
• pepitas and/or raw sunflower seeds ¼ cup
• medium Medjool dates 4 ½ oz
• Kosher
• Aleppo pepper 1-1.5 tsp
• sumac 1 tsp
• extra virgin olive oil 1 ½ tbsp

1. 1

   Prepare: raw almonds and/or raw cashews , raw walnuts and/or raw pecans , pepitas and/or raw sunflower seeds , medium Medjool dates , Kosher salt and freshly cracked black pepper, Aleppo pepper , sumac , extra virgin olive oil .
2. 2

   Roughly chop the almonds/cashews and walnuts/pecans (a few pieces per nut). Keep the seeds whole.
3. 3

   Remove the pits from the dates. Tear the dates in half, then finely chop them. Combine all of the nuts/seeds and dates together in a medium bowl.
4. 4

   In a small bowl, combine 1/2 heaping teaspoon kosher salt, a generous amount of black pepper, and the Aleppo pepper and sumac if using.
5. 5

   Heat a large frying pan or sauté pan over medium heat with the olive oil for 1 minutes . Add the nuts/seeds and chopped dates. Stir frequently, until the nuts are toasty and golden and the dates are sticky, stirring more frequently as the nuts start to turn color and smashing down on the dates occasionally, for a total of 4 to 7 minutes. Keep scraping anything off your stirring utensil and back into the pan to toast.
6. 6

   Lower the heat a bit and add the spice blend from step 3. Stir constantly for 30 seconds to coat. Remove from the heat and spread out on a plate to cool.
7. 7

   Store in a sealed, labeled jar in the pantry for about 2 weeks.