5 min
PREP TIME
15 min
COOK TIME
265
CALORIES
12
INGREDIENTS
Ingredients
Preparation
Related Recipes
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INGREDIENTS 6 SERVINGS
- 1/4 teaspoon (1 milliliter) salt
- 1/2 teaspoon (2 milliliters) Chili Powder
- 1/4 teaspoon (1 milliliter) Garlic Powder
- 1/4 teaspoon (1 milliliter) Cumin, Ground
- 1/4 teaspoon (1 milliliter) Paprika Smoked
- 1/8 teaspoon (1/2 milliliter) Ground Cayenne Pepper
- 1 cup (250 milliliters) unsalted puffed lotus seeds
- 1/2 cup (125 milliliters) pretzel sticks
- 1/2 cup (125 milliliters) toasted coconut chips
- 1/2 cup (125 milliliters) unsalted raw almonds
- 1/2 cup (125 milliliters) unsalted raw pistachios
- 2 tablespoons (30 milliliters) canola oil
Preparation
- 1 Preheat oven to 325°F (160°C). Mix salt and spices in small bowl; set aside. Mix lotus seeds, pretzel sticks, coconut chips, almonds and pistachios in large bowl. Drizzle with oil and toss to coat. Add spice mixture; toss to coat well.
- 2 Spread mixture evenly on large shallow foil-lined baking sheet.
- 3 Bake 15 minutes or until fragrant, stirring every 5 minutes. Cool completely on wire rack. Store in airtight container up to 1 week.
- 4 Test Kitchen Tip: The lotus seed, also called makhana in India, is a staple in Asian cuisine. Since the harvesting season of the lotus flower is short, the lotus seed is most commonly found dried or puffed. The bitter germ is typically removed from the center of the seed before drying. Both dried and puffed lotus seeds provide an earthy, slightly floral flavor and have a firm, hearty bite when cooked. Lotus seeds are sold in Asian markets, specialty grocers and at many online retailers. Puffed lotus seeds are also sold as flavoured snacks.
NUTRITION INFORMATION
(per Serving)
