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Moroccan Spiced Nuts Trail Mix
Moroccan spiced nuts, dried apricots and golden raisins create the perfect balance between spicy/sweet and crunchy/chewy in this trail mix.
Course: Snack
Author: Christine
  • 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
  1. Preheat oven to 350 degrees.
  2. In a large saucepan over low heat, combine oil, preserved lemon rind, brine and moroccan spices. Stir until well combined.
  3. Add nuts to saucepan and stir to coat.
  4. Lay spiced nuts in a single layer on a lined baking sheet.
  5. Toast for 25 minutes, stirring after 10 minutes and then every 5 minutes until roasted.
  6. Let cool for a few minutes, then transfer to a paper towel lined plate to let excess oil drain.
  7. Toss with salt.
  8. Place in a bowl with apricots and raisins and serve.
Recipe Notes

Store unused Moroccan Spice Mix in an airtight container with your other spices. It's great on chicken!