¼ cup sucanat or whole cane sugar
2 teaspoons cinnamon, Ground
2 teaspoons paprika
1 teaspoon pumpkin pie spice
1 cup unsalted whole almonds
1 cup rolled oats
1 cup unsalted pecan halves
1 cup roasted salted pepitas (shelled pumpkin seeds)
1 cup walnut halves
¼ cup pumpkin puree
2 Tablespoons all natural apple juice
⅔ cup dried cranberries
⅔ cup raisins
Preheat oven to 250°F. Mix sucanat, cinnamon, paprika and pumpkin pie spice in small bowl. Set aside.
Place almonds, oats, pecans, pepitas and walnuts in large bowl. Mix together pumpkin puree and apple juice; pour over nut mixture and toss until nuts are evenly coated. Sprinkle with spice mixture, tossing to coat well. Spread evenly on two baking pans.
Bake 30-35 minutes, stirring halfway through cook time. Cool completely. Stir in cranberries and raisins. Store in airtight container.