*1 cup (4 oz) peanuts, ½ cup (2 oz) pecans, ½ cup (2 oz) walnuts, ½ cup (2 oz) almonds, ½ (2 oz) cup pumpkin seeds.** If you do not have sugar-free powdered sugar, put some of your favorite granulated erythritol based sweetener in an electric coffee grinder or in a food process and grind/process until it resembles powdered sugar in texture.
Preheat oven to 250 F and place rack in middle position. Line a large rimmed sheet pan with foil.
In a medium bowl, toss nuts with olive oil, Worcestershire sauce and soy sauce. Spread the nuts out on the sheet pan and bake for 40 minutes.
Sprinkle the nuts with the seasoning and stir with a spatula or wooden spoon to distribute the seasoning. Return to the oven for 15 minutes or until the nuts are dry.
Remove the nuts from the oven and adjust seasoning. (I sometimes add more salt)
Cool completely before placing the snack mix in an air tight container and storing in a cool dry place. Enjoy within two weeks. Cook for an additional 15 minutes.
Makes 3 cups. Serving Size: 1/4 cup (1 oz/ 28 g) NET CARBS PER SERVING: 2 g
Ovens differ in size and heating methods. The cooking times stated and results shown in photos are reflective of my oven.