Transcend traditional trail mix with this easy snack time upgrade elevated by the sweet, sour flavors, and subtle heat of McCormick® Tamarind & Pasilla Chile Seasoning and a homemade Tamarind Chile Jam. Recipe Inspired by Black Tap Corporate Executive Chef Stephen Parker.
Ingredients
- Tamarind Chile Jam
- 1/4 cup Sweet Chili Sauce
- 1 tablespoon Tamarind & Pasilla Chile Seasoning
- 1 1/2 teaspoons sambal sauce, prepared
- Trail Mix
- 1 pound (16 ounces) cashews, unsalted, roasted
- 8 ounces pineapple dried
- Tamarind Chile Jam
- 4 teaspoons Tamarind & Pasilla Chile Seasoning, divided
Nutrition Information
(per serving)
Transcend traditional trail mix with this easy snack time upgrade elevated by the sweet, sour flavors, and subtle heat of McCormick® Tamarind & Pasilla Chile Seasoning and a homemade Tamarind Chile Jam. Recipe Inspired by Black Tap Corporate Executive Chef Stephen Parker.
Key products
Instructions
Tamarind Chile Jam
- Mix all ingredients in small saucepan. Bring to boil on medium-high heat. Reduce heat and simmer 10 to 15 minutes, stirring occasionally, until slightly thickened. Cool slightly.
Trail Mix
- Preheat oven to 325°F. Mix cashews, prepared Tamarind Chile Jam, and 3 teaspoons of the Tamarind & Pasilla Chile Seasoning in medium bowl until evenly coated. Spread on large foil-lined sheet pan.
- Roast 20 to 25 minutes, until slightly caramelized, stirring halfway through cooking. Remove from oven. Sprinkle evenly with remaining 1 teaspoon Tamarind & Pasilla Chile Seasoning. Cool to room temperature. Break apart. Store leftovers in airtight container.
