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.
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.
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![['McCormick Culinary Tamarind & Pasilla Chile Seasoning jar with a black lid.']](http://www.mccormick.com/cdn/shop/files/00052100056760_A1N1-2024-02-19.jpg?v=1784036659&width=300)
![['A plate of dumplings with a side of chili oil.']](http://www.mccormick.com/cdn/shop/files/00052100056760_dumplinglifestyle-2024-04-10.jpg?v=1784036659&width=300)
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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.
