Spicy Trail Mix

Maybe it’s just me, but I seem to find myself in this spot often. One would think being a food blogger would keep me out of this predicament. Nope, I am pretty sure that just makes my flaws more pronounced…

What in the world am I talking about? Well, I am either referring to my current fever OR my chronic lack of meal planning. And since I can’t really figure out what a fever has to do with food — we will go with the second option. But, let’s all pay special attention to the fact that my writing is definitely more “odd” when influenced by a fever.

Back to the subject at hand – meal planning. I do not meal plan. I have never meal planned. I will never meal plan. It stresses me out. It’s like a little piece of paper is bossing me around all week and by the end of Day 1, I am “outta here”. Honestly, even reading a recipe is stressful to me — “Mix, stir, pour, spread, 1 cup this & 2 tablespoons that, bake for this long at that temperature, cool…I mean how bossy can one piece of paper be?! And trust me, reading my own recipes is no better. STRESS-FULL.

Thanks to a well-stocked pantry & fridge ((or as hubby says :: “over-stocked”)), I can pretty much come up with 8 dinner, breakfast, lunch — or in this case, snack options in 2 minutes flat. No recipes, no lists, no menus, no instructions and NO being bossed around. For some reason, that is how I do things – and it makes me happy. 

This spicy trail mix is no exception to my cooking habits. I recently needed to make a few snacks for a Bible study retreat I would be attending & knew I wanted to have a few sweets and a few salty treats. Travel & no refrigeration made this task a little tricky — combined with my quirky “no-recipe” tendencies, I was feeling a little pressure.

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But after a quick scour through my pantry, homemade taco seasoning and a variety of dried fruits & nuts were just what I needed to make a yummy, simple snack.

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I love this recipe because you can add and omit ingredients according to your taste preferences and what’s on hand. Start off by toasting approximately 3 cups of nuts and 1½ T taco seasoning in a medium skillet along with 2 T salted butter & 1 T canola oil.

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Add in your favorite combination of dried fruits — I added pineapple, cherries & apricots.

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As the mixture begins to toast over medium-low flame, add 2 T cane sugar and ½ t kosher salt (basically, salt to taste — depending on whether or not your nuts and taco seasoning have added salt, you may not need any salt).

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Stir to coat and spread out on a parchment-lined baking sheet and roast for 10 minutes at 250°.

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A little spicy, a hint of sweet, just the right amount of salty and the perfect crunch! No refrigeration needed, assembled in under 15 minutes and travels like a charm. 

Spicy Trail Mix
Serves 12
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1½ c shelled pistachios (lightly salted)
  2. 1½ c shelled pecans (unsalted)
  3. 1½ T taco seasoning*
  4. 2 T salted butter
  5. 1 T canola oil
  6. ½ dried cherries
  7. ½ dried apricots, chopped
  8. ½ dried pineapple
  9. ½ t kosher salt
  10. 2 T cane sugar
Instructions
  1. Preheat oven to 250°. Line a baking sheet wth parchment paper and set aside. In a medium skillet, over medium-low flame, stirring frequently, toast nuts & seasoning with butter and oil until butter melts and the nuts are evenly coated with seasoning. Add dried fruit & sugar, season with salt to taste (depending on the saltiness of the nuts). Continue stirring until the fruit & nuts are evenly coated with sugar & seasoning. Pour the mixture out onto the lined baking sheet arranging in a single layer. Toast the trail mix for in the oven 10 minutes. Remove from oven, allow to cool and store in an airtight container for up to 3 weeks.
Notes
  1. *The direct link to my homemade taco seasoning recipe is in the body of this post.
  2. Substitue nuts and fruit according to what you like and have on hand.
Food for a Year: https://foodforayear.com/

In true show & tell form: "I am open for questions & comments"

 
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