Salty Sweet Trail Mix

By Genevieve Ko

Updated Oct. 11, 2023

Salty Sweet Trail Mix
Julia Gartland for The New York Times. Food Stylist: Samantha Seniviratne.
Total Time
45 minutes, plus cooling
Prep Time
5 minutes
Cook Time
40 minutes, plus cooling
Rating
4(279)
Comments
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Homemade trail mix is as easy as tossing together your favorite blend, but this version gets a little zip from toasting the nuts and seeds. They’re often coated in oil first to help salt cling to them, but that makes for greasy fingers and snack bags on a hike. Here, vinegar takes the place of oil and not only helps a pinch of sugar and salt stick to the nuts and seeds, but also gives them a little tanginess. That sweet-tartness is echoed by the dried fruit and keeps each bite interesting.

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Ingredients

Yield:About 3 cups
  • 1cup/5 ounces raw pepitas
  • 1½cups/6 ounces raw nuts, such as pecans and almonds
  • 2tablespoons sherry vinegar or apple cider vinegar
  • 1tablespoon granulated sugar
  • ½teaspoon fine sea salt
  • ½cup/2 ounces tart dried fruit, such as dried sour cherries, cranberries or golden berries
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

270 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 8 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 8 grams protein; 119 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 300 degrees. Line a half-sheet pan with parchment paper.

  2. Step 2

    Combine the pepitas, nuts and vinegar on the pan and toss to evenly coat. Sprinkle with sugar and toss again. Spread in an even layer.

  3. Step 3

    Bake until the pepitas puff and turn golden brown, 20 to 23 minutes. Immediately sprinkle the mixture with the salt, then cool completely on the pan.

  4. Step 4

    Mix in the dried fruit and store in an airtight container for up to 3 weeks.

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Ratings

4 out of 5
279 user ratings
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Comments

Previously Solved

As a fan of anything vinegary, I tried this immediately. Delicious! -- but why try to toss it on the baking sheet? I dumped the ingredients into a bowl, mixed them easily, and then poured the mixture onto the parchment-covered sheet. Much easier!

Food dreamer

A beaten egg white helps seasoning to cling, to crisp goodies and to eliminate greasy fingers.

Thom

A tbsp. of Worcester Sauce instead of the salt add super flavor notes and provides the needed cling.

Tina

Since I have a small built-in oven, I had to split this over 2 cookie sheets to spread out evenly and to fit in my oven. I completely missed the “half sheet” pan reference and actually what exactly is it? Might be helpful to list dimensions? I simply did all the mixing in one bowl and then transferred it the pans. I couldn’t see messing up the parchment paper and my hands for this. We used dried cranberries. Turned out fantastic and this will become a regular for our camping trips!

Ann

I made this last week and am munching it right now and it's rather good! The sherry vinegar adds a very subtle sweetness of its own. I've been checking out bulk nuts, seeds and dried fruit for all sorts of future combinations.

Amanda

Delicious! Used sherry vinegar. Doubled the recipe and added egg whites and a tiny bit of extra sugar.

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