Spanish Trail Mix Recipes

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SANTA FE TRAIL MIX



Santa Fe Trail Mix image

Make and share this Santa Fe Trail Mix recipe from Food.com.

Provided by QueenJellyBean

Categories     Lunch/Snacks

Time 1h15m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 14

1 1/2 cups pecan halves
1 cup cashews
3/4 cup pistachio nut, roasted and shelled
1/2 cup pine nuts
1/3 cup roasted sunflower seeds
3 tablespoons butter
2 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 cup chili sauce, plus
1 tablespoon chili sauce
1 chipotle chile in adobo (about 3 inches long)
1 tablespoon frozen orange juice concentrate
1 tablespoon dried cilantro, divided
cooking spray

Steps:

  • Preheat oven to 300°F Line 14x11 baking sheet with foil and set aside.
  • Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl.
  • Combine butter, cumin and garlic powder in a small microwavable bowl. Microwave on high 45-50 seconds or until butter is melted and foamy. Stir to blend.
  • Place butter mixture, chile sauce, chipotle chile and orange juice concentrate in food processor or blender; process until smooth. Pour sauce over nut mixture; stir to coat evenly. Spread mixture in a single layer on prepared baking sheet.
  • Bake about 1 hour, stirring every 10 minutes. Remove from the oven and spray mixture evenly with cooking spray. Sprinkle 1 1/2 tsp dried cilantro over mixture. Stir mixture with a spatula and repeat with additional cooking spray and remaining dried cilantro. Set baking sheet on wire rack to cool.
  • Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.

Nutrition Facts : Calories 434.6, Fat 39.4, SaturatedFat 6.8, Cholesterol 11.4, Sodium 285.1, Carbohydrate 17.2, Fiber 5.1, Sugar 4.9, Protein 9.4

SPANISH TRAIL MIX



Spanish Trail Mix image

Smoked paprika, Spanish chorizo, and Manchego cheese give this a Latin kick. Eat it as a snack or serve with cocktails.

Provided by Mark Bittman

Yield Makes about 5 cups

Number Of Ingredients 8

2 cups whole natural almonds
1 1/2 teaspoons smoked paprika
1 teaspoon finely grated orange peel
1 cup 1/3-inch cubes dried apricots
1 cup 1/3-inch cubes pitted dates
1/2 cup 1/3-inch cubes smoked spanish chorizo (about 3 ounces)
1/2 cup 1/3-inch cubes manchego cheese
Ingredient info: Smoked paprika is available at some supermarkets, at specialty foods stores, and from latienda.Com. Smoked Spanish chorizo is a pork-link sausage flavored with garlic and spices. It's available at specialty foods stores and Spanish markets and from latienda.com. Look for manchego cheese at supermarkets and specialty foods stores.

Steps:

  • Toast almonds in large dry skillet over medium heat until fragrant, occasionally shaking skillet, 10 to 12 minutes. Sprinkle with salt and pepper, then smoked paprika and orange peel; toss. Remove from heat. Transfer almonds to bowl; cool. Toss with apricots, dates, chorizo, and cheese. DO AHEAD: can be made 2 days ahead. Cover; chill. Serve at room temperature.

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