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Homemade trail mix

Too few ratings

Undine Renner

Contributor at Kitchen Stories

“Instead of waiting for the toasted nuts to cool, feel free to toss them while they’re hot with the chocolate, which will result in chocolate-splattered nuts as opposed to chocolate chunks. You can use any type of chocolate you like here.”

Difficulty

Easy 👌
5
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
50 g pecans
50 g macadamia nuts
150 g blanched almonds
50 g cashews
50 g sunflower seeds
50 g pumpkin seeds
100 g bittersweet chocolate
50 g raisins
50 g dried cranberries
Metric
Imperial

Utensils

  • oven
  • baking sheet
  • bowl (large)

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Nutrition per serving

Cal
806
Protein
20 g
Fat
54 g
Carb
64 g

  • Step 1/2

    • 50 g pecans
    • 50 g macadamia nuts
    • 150 g blanched almonds
    • 50 g cashews
    • 50 g sunflower seeds
    • 50 g pumpkin seeds
    • oven
    • baking sheet

    Preheat the oven to 170°C/340°F. Spread the pecans, macadamia nuts, blanched almonds, cashews, sunflower seeds, and pumpkin seeds on a baking sheet and toast for approx. 10 min. Let cool completely.

  • Step 2/2

    • 100 g bittersweet chocolate
    • 50 g raisins
    • 50 g dried cranberries
    • bowl (large)

    Add cooled toasted nuts to a large bowl with chocolate, raisins, and cranberries. Store trail mix in an airtight container for up to one month. Enjoy!

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