Coconut, Curry & Lime Snack Mix

By • June 14, 2013 • 13 Comments

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Author Notes: My ideal road trip snack is something that’s portable, easily eaten out of hand, and not terribly bad for you but not too virtuous either (sorry carrot sticks, you don't make the cut). Bonus points for anything that pulls off the trifecta of salty-sweet-spicy. And most importantly, it has to be easy to make because I'm usually too busy doing laundry at midnight and getting things ready to go to spend much time in the kitchen. The glazing method for the nuts is adapted from the Cooks Illustrated Best Recipe cookbook. Feel free to use other types of nuts and adjust seasonings to taste, though I highly recommend the dried cherries and apricots. Their sweet-tartness is perfect against the warm spices.EmilyC

Makes about 2 cups

  • 1 ¼ cups raw, unsalted mixed nuts (I like cashews, almonds, pepitas)
  • ¼ cup dried cherries
  • ¼ cup dried apricots, chopped in bite-sized pieces
  • ¼ cup dried unsweetened coconut flakes
  • 3/4 tsp flaky sea salt
  • 1¼ tsp sweet curry powder
  • ½ tsp Aleppo pepper
  • ¼ tsp ground cumin
  • ¼ tsp ground ginger
  • FOR GLAZE
  • 1 tablespoon bourbon or dark rum
  • 1 tsp vanilla bean paste (or equivalent amount of vanilla extract)
  • 1 tsp dark brown sugar
  • 1 tsp finely grated lime zest (from 1 large lime or 2 small ones)
  • 1 tablespoon unsalted butter
  1. Heat oven to 350 degrees with oven rack in middle position. Line sheet pan with parchment paper and spread nuts in even layer; toast 4 minutes, shake and rotate pan, and continue to toast until fragrant and the color has darkened slightly, about 4 minutes longer. Transfer cookie sheet with nuts to wire cooling rack. Once cooled, toss in dried cherries, apricots, and coconut. (I like my coconut untoasted, but toast it with the nuts if you prefer.)
  2. Meanwhile, make spice mix by combining sea salt, curry powder, Aleppo pepper, cumin, and ginger in a medium bowl (one large enough to hold the fruit and nuts once combined); set aside.
  3. To make the glaze, bring bourbon, vanilla, brown sugar, lime zest, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted nuts and fruit and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1 to 2 minutes.
  4. Transfer glazed fruit and nut mixture to bowl with spices; toss well to evenly coat. Adjust level of heat and other spices to taste. Return mixture to parchment-lined sheet pan; spread in an even layer and let cool. Snack mix can be stored in an airtight container for about a week.
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about 1 year ago JanetFL

Forget this snack for a road trip - it sounds like the perfect snack for hiking, fly-fishing, ATV-ing trips! Thanks, Emily!

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about 1 year ago EmilyC

Thanks Janet! I know it makes a good snack -- and I've eaten plenty at my desk (dangerous stuff to have so close) -- but sadly I haven't taken it anywhere so cool! : )

Hilary_sp1

over 1 year ago Hilarybee

Wonderful recipe! Saved. Can't wait to try it.

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over 1 year ago EmilyC

Thanks Hilarybee! I'd love to know what you think if you try it!

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over 1 year ago creamtea

Just yum.

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over 1 year ago EmilyC

Thanks creamtea! It's addictive!

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Great snack, love the combination.

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over 1 year ago EmilyC

Thanks Suzanne!

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over 1 year ago healthierkitchen

Great combination! This is my kind of road snack.

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over 1 year ago EmilyC

Thanks hk! This and an icy cold diet coke is pretty much snack bliss to me!

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over 1 year ago healthierkitchen

yup! We usually stop for meals when we road trip (part of the fun) so our car snacks are just that...snacks, like this.

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Gotta love the trifecta of salty-sweet-spicy!

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over 1 year ago EmilyC

Yep! : )