We’re all about savory sweet snacks these days and our Tikka Trail Mix checks all the boxes. A perfect lunch box addition or cocktail party accompaniment, not to mention a great snack for, yes, on the trail!
If you’re in the mood for a trail mix with a Moroccan twist, sub out our Tikka Masala for some of our Ras El Hanout. Equally YUM!
NOTE: ALLOW 1 HOUR FOR COOLING BEFORE MIXING IN FRUIT AND CHOCOLATE CHIPS
2 C unsalted roasted nuts (almonds, cashews, hazelnuts, pecans)
1 C roasted chickpeas
1 C raw unsalted pepitas
1 C shelled unsalted roasted pistachios
¾ C dried cranberries
½ C (4 oz) dried mango, chopped into chunks (optional, OK to replace with more cranberries)
½ C semi-sweet chocolate chips (optional)
1 TBSP butter, melted
1 TBSP coconut oil, melted
1 tsp Masi Masa Tikka Masala Spice Blend
Parchment paper (to line sheet pan)
Preheat oven to 350°F.
In a microwave safe dish, heat 1 TBSP butter and 1 TBSP coconut oil until melted into a liquid, about 30 seconds.
In a large bowl, combine nuts, roasted chickpeas, pepitas, and pistachios. Drizzle melted butter and coconut oil on top, toss to coat.
Dust with 1 tsp Masi Masa Tikka Masala Spice Blend, toss until coated.
Spread nut mixture on a parchment-lined sheet pan, and bake for 20 minutes, stirring the nuts every 5-7 minutes for even toasting.
Add in ¾ cup dried cranberries, ½ cup dried mango, and ½ cup chocolate chips, toss until combined.