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(285)
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
285 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.

Christoo

Made as directed; didn't use the egg white (still having Cost of Eggs PTSD); used half dried sour cherries and half cranberries. Added the dried fruit while the pan was still hot from the oven, kinda plumps the cherries and cranberries a little. Amazing flavors! Might try next time with a TBS of za'atar, and at that point, I'll use an egg white to help the spices stick.

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.

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