Follow these steps for perfect results
pecans
unsalted raw, broken into smaller pieces
pumpkin seeds
toasted or unsalted raw
dried pineapple
torn
cashews
unsalted raw
raisins
dark chocolate chips
Preheat oven to 400°F (200°C).
Place pecans on a cookie sheet.
Roast pumpkin seeds for 3-5 minutes, or until toasted.
Roast pecans alongside pumpkin seeds, rotating the pan for even roasting.
Ensure nuts and seeds do not burn.
In a separate bowl, combine dried pineapple, cashews, raisins, and dark chocolate chips.
Mix well with hands.
Add the hot roasted pecans and pumpkin seeds to the bowl.
Mix well to distribute chocolate and other ingredients evenly.
Refrigerate the bowl for 15 minutes, or until the chocolate hardens and the trail mix clusters.
Store in an airtight container at room temperature.
Expert advice for the best results
Customize the mix with your favorite nuts, seeds, and dried fruits.
For a spicier kick, add a pinch of cayenne pepper.
Toast nuts and seeds for enhanced flavor.
Everything you need to know before you start
5 minutes
Yes
Serve in a small bowl or baggie.
Enjoy as a mid-afternoon snack.
Pack for hiking or camping.
Pairs well with the sweetness and nuttiness.
Discover the story behind this recipe
Common hiking and travel snack.
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