Recipe from the Wyman's Test Kitchen
Ingredients:
- ½ cup whole almonds
- ½ cup walnut pieces
- ½ shelled pistachios, salted (or plain)
- ⅓ cup Wyman's Dried Wild Blueberries
- ⅓ cup pepitas
Directions:
Preheat the oven to 350°F.
Spread the almonds and walnuts on a baking sheet. Bake 6 minutes, stir, and bake 4 minutes longer. When it's cool enough to handle, cut almonds in half crosswise. In a bowl, combine toasted nuts, pistachios, blueberries and pepitas.
