Made with the snack-lover in mind, this craveable, baked snack mix combines nuts, seeds, coconut chips and dried mango with ingredients like lime juice, honey and McCormick Culinary® Tamarind and Pasilla Chile Seasoning to keep patrons coming back for more.
Ingredients
- 1 pound mixed nuts and seeds (such as cashews, peanuts, pepitas or sunflower seeds)
- 1 cup coconut chips, unsweetened
- 4 tablespoons butter, unsalted
- 3 tablespoons honey
- 1 teaspoon lime juice, fresh
- 2 tablespoons brown sugar, dark
- 1 teaspoon tomato paste
- 3 tablespoons Tamarind & Pasilla Chile Seasoning, divided
- 1/2 cup dried mango
Nutrition Information
(per serving)
Made with the snack-lover in mind, this craveable, baked snack mix combines nuts, seeds, coconut chips and dried mango with ingredients like lime juice, honey and McCormick Culinary® Tamarind and Pasilla Chile Seasoning to keep patrons coming back for more.
Instructions
- Heat oven to 300°F. Line sheet tray with parchment. In a bowl, combine nut and seed mixture with coconut chips.
- In a saucepan over medium heat, combine butter, honey, lime juice, brown sugar, tomato paste, and 1 tablespoon of the Tamarind and Pasilla Chile Seasoning. Sauté until butter is melted and mixture is well blended. Pour over nut mixture, tossing to coat evenly.
- Spread mixture on prepared pan. Roast 30 minutes, stirring halfway. Remove from oven and stir in chopped mango. While still warm, sprinkle evenly with remaining 2 tablespoons of Tamarind & Pasilla Chile Seasoning. Cool completely. Store in an airtight container until service.
