Santa Fe Trail Mix

• 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

1. Preheat oven to 300u0b0F Line 14x11 baking sheet with foil and set aside.
2. Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl.
3. 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.
4. 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.
5. 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.
6. Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.

pecan halves, cashews, pistachio nut, pine nuts, sunflower seeds, butter, ground cumin, garlic, chili sauce, chili sauce, orange juice, cilantro, cooking spray

Taken from www.food.com/recipe/santa-fe-trail-mix-325606 (may not work)