Santa Fe Trail Mix - cooking recipe

Ingredients

1 1/2 cups pecan halves
1 cup cashews
3/4 cup pistachio nut, roasted and shelled
1/2 cup pine nuts
1/3 cup roasted sunflower seeds
3 tablespoons butter
2 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 cup chili sauce, plus
1 tablespoon chili sauce
1 chipotle chile in adobo (about 3 inches long)
1 tablespoon frozen orange juice concentrate
1 tablespoon dried cilantro, divided
cooking spray

Preparation

Preheat oven to 300\u00b0F Line 14x11 baking sheet with foil and set aside.
Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl.
Combine butter, cumin and garlic powder in a small microwavable bowl. Microwave on high 45-50 seconds or until butter is melted and foamy. Stir to blend.
Place butter mixture, chile sauce, chipotle chile and orange juice concentrate in food processor or blender; process until smooth. Pour sauce over nut mixture; stir to coat evenly. Spread mixture in a single layer on prepared baking sheet.
Bake about 1 hour, stirring every 10 minutes. Remove from the oven and spray mixture evenly with cooking spray. Sprinkle 1 1/2 tsp dried cilantro over mixture. Stir mixture with a spatula and repeat with additional cooking spray and remaining dried cilantro. Set baking sheet on wire rack to cool.
Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.