Moroccan spiced nuts, dried apricots and golden raisins make this trail mix your number one choice for exotic game day snacking. Because, face facts. Some people are only here for the food.
Pssst. Come here. I’ve got something especially for you.
Yes, you. The one scanning the photos on my wall. Perusing the battered, earmarked books that line my bookshelves. I couldn’t help but notice you because everyone else in the room is riveted by the big game, eyes glued to the television. But you seem like you may not be entirely engaged. I totally get it. Here. Have some trail mix.
It’s good, right?!? I knew we’d be friends.
In my completely and unapologetically biased opinion, this is the best trail mix I’ve ever tasted.
I think trail mix is a really personal thing and perhaps the only way to fully enjoy every bite is to make it yourself and completely customize it to your taste. Otherwise, you’re either picking bits out and wasting food or half-heartedly eating them and wasting calories on food you’re not so crazy about.
No more half-hearted eating! Ok?!?Do your tweeps like nuts?Click To Tweet
In this Moroccan inspired mix no bite is compromised by a peanut. Or an M&M. Or some weird chunk of unidentifiable dried fruit. (Is that supposed to be papaya?!?)
It’s a great balance between heat and sweet. Crunchy and chewy. Added bonus? There’s no refined sugar.
This trail mix would make a great addition to your game day snack table because, really, how many cheesy, bready, dip-centric things can you eat?!?
OK. A lot.
- 3 tablespoons grapeseed oil
- 1 tablespoon minced preserved lemon rind
- 1 tablespoon of the brine the preserved lemons are stored in
- 2 teaspoons of +Moroccan Spice Mix+ recipe below.
- 1 cup raw unsalted almonds
- 1 cup raw unsalted cashews
- kosher salt to taste
- 1/2 cup diced dried apricots
- 1/2 cup golden raisins
- +Moroccan Spice Mix+
- 2 teaspoons of ground cumin
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons coriander
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon ground mustard seed
- Preheat oven to 350 degrees.
- In a large saucepan over low heat, combine oil, preserved lemon rind, brine and moroccan spices. Stir until well combined.
- Add nuts to saucepan and stir to coat.
- Lay spiced nuts in a single layer on a lined baking sheet.
- Toast for 25 minutes, stirring after 10 minutes and then every 5 minutes until roasted.
- Let cool for a few minutes, then transfer to a paper towel lined plate to let excess oil drain.
- Toss with salt.
- Place in a bowl with apricots and raisins and serve.
This spice mix for this recipe was adapted from Girl Versus Dough’s Spiced Nuts.