Spicy Almond-Pumpkinseed Snack Mix

• 2 cups gluten-free crispy rice cereal squares (such as Rice Chex)
• 1/2 cup salted roasted whole pumpkinseeds
• 1/3 cup slivered almonds
• 1 tablespoon canola oil
• 2 teaspoons chili powder
• 2 teaspoons Worcestershire sauce {Check for Gluten}
• 2 teaspoons prepared mustard
• 1/2 teaspoon Spanish smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• Cooking spray
• 1/4 teaspoon salt

1. Preheat oven to 300u0b0.
2. Combine first 3 ingredients in a large bowl. Combine oil and next 6 ingredients in a small bowl; drizzle over cereal mixture, tossing well to coat.
3. Line a large jelly-roll pan with foil; coat foil with cooking spray. Spread cereal mixture on prepared pan.
4. Bake at 300u0b0 for 10 minutes; stir. Bake an additional 7 minutes or just until mixture begins to brown. Remove from oven; sprinkle with salt, and stir well. Cool in pan on a wire rack. Store in an airtight container.

cereal squares, pumpkinseeds, almonds, canola oil, chili powder, worcestershire sauce, mustard, spanish smoked paprika, ground cumin, ground red pepper, cooking spray, salt

Taken from www.myrecipes.com/recipe/spicy-almond-pumpkinseed-snack (may not work)