Spicy Nut and Seed Crumble (with Popcorners!)

, , , , , 1 Comment

This is a super easy recipe that you can use to top creamy soups like this Butternut Squash Soup with Ginger and Coconut Milk that are lacking in the textural department. I highly recommend the addition of Popcorners (especially the sweet chili ones), which are one of my favorite things to snack on but add a crunch but not too many calories. 

You can also find this recipe on the Popcorners site!

Have fun!

  



Print
Nut and Seed Crumble (with Popcorners!)
Prep Time
2 mins
Cook Time
15 mins
Total Time
17 mins
 
Author: The Sea Salt
Ingredients
  • 1 tsp olive oil or coconut oil
  • 1 cup chopped raw walnuts
  • 1/2 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1/4 tsp fresh ground black pepper
  • 1/2 tsp paprika
  • 1/4 cup roasted, unsalted sunflower seeds
  • 1 Tbsp sesame seeds
  • 1 Tbsp hemp hearts
  • 1 cup roughly chopped sweet chili popcorners or original flavor
Instructions

  1. Preheat oven to 250

  2. Line a small baking sheet with parchment paper and lay out walnuts. Sprinkle with spices and drizzle with olive oil. Use hands to combine. Bake 10 minutes

  3. Remove from oven and add sunflower seeds, stir together and continue baking 5 minutes longer.

  4. Remove pan from oven and add sesame seeds and hemp hearts, along with popcorners. Combine, season with more salt if necessary and use immediately as topping. 





 

 

Yum

facebookShare on Facebook
TwitterTweet
FollowFollow us
PinterestSave