Step 1

In a small bowl, mix the cayenne, chili powder, cinnamon, nutmeg, ground ginger, ground cloves, and salt.

Step 2

Place the pumpkin seeds, sliced almonds, pistachios, and puffed quinoa in a large nonstick pan, over medium heat, and cook until toasted, about 4-6 minutes. Add the olive oil, maple syrup, and spice blend, and toss to coat. Cook until there is no liquid left in the pan, 1-2 minutes more.

Step 3

Remove the pan from the heat and transfer the snack mix to a parchment lined baking sheet to cool. Once cooled, mix in dried cranberries and store the mix in an air-tight container at room temperature.

Step 4

Serving size: 1/4 cup