Spicy Almond-Pumpkinseed Snack Mix

Ingredients

• 1 tablespoon canola oil 
• 2 teaspoons chili powder 
• 2 cups rice cereal squares gluten-free crispy (such as Rice Chex)
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 2 teaspoons mustard prepared
• 0.5 teaspoon paprika smoked spanish
• 0.5 cup roasted pumpkinseeds salted whole
• 0.3 teaspoon salt 
• 0.3 cup slivered almonds 
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• wire rack
• aluminum foil

Directions

1. Preheat oven to 30
2. Combine first 3 ingredients in a large bowl.
3. Combine oil and next 6 ingredients in a small bowl; drizzle over cereal mixture, tossing well to coat.
4. Line a large jelly-roll pan with foil; coat foil with cooking spray.
5. Spread cereal mixture on prepared pan.
6. Bake at 300 for 10 minutes; stir.
7. Bake an additional 7 minutes or just until mixture begins to brown.
8. Remove from oven; sprinkle with salt, and stir well. Cool in pan on a wire rack. Store in an airtight container.