Cook’s notes: I searched for “trail mix ratio” guidelines and came up with this combination. Greatist has a wonderful article on healthier trail mix combos.
The ratio I used:
- 37.5% — 3 cups nuts
- 25% — 2 cups dried fruit
- 25% — 2 cups grain items, such as cereal, pretzels, crackers, or popcorn
- 12.5% — 1 cup sweets / chocolate
This recipe makes 8 cups total and is great for serving at parties. Serving size is 1/4 cup scoop. The recipe for the rosemary nuts is at the bottom of this post. I’ve made it several times on its own; highly recommended.
- 3 cups toasted rosemary roasted nuts: 6 oz. almonds, 6 oz. cashew pieces, and 6 oz. pecan halves
- 8 oz. dried pineapple pieces (about 1-1/3 cups)
- 4 oz. dried cranberries (about 3/4 cup)
- 6 oz. sesame sticks (about 2 cups)
- 6 oz. dark chocolate chips (about 1 cup)
Simpler version: Serving size is still just a 1/4 cup.
- 3 cups toasted rosemary pecan halves
- 3/4 cup seedless raisins
- 1/2 cup dark chocolate chips
1.5 Tablespoons unsalted butter
3 cups nuts: pecan halves, unsalted cashews, or skin-on whole raw almonds
1 sprig fresh rosemary, snipped with kitchen scissors
1 teaspoon Kosher salt
1/2 teaspoon freshly-ground pepper
Melt the butter in large skillet over medium-low heat.
Once the butter starts bubbling, add the nuts in a single layer and stir until coated. Add rosemary, salt, and pepper.
Toast the nuts in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes).
Place toasted nuts on a paper towel to drain and let cool to room temperature.
Adapted from nomnompaleo