With all of the vibrant reds, burnt oranges, and mustard-y yellows painting the trees, it’s hard not to be called to walk along the majestic hiking trails, through the local parks, or even just home from work, forgoing city transit to take it all in. If hiking is your jam, we’ve made you the perfect portable nibble.
Orange, chile roasted almonds form the backbone of this powerhouse autumnal blend and though we could have stopped there (because, oh the flavour!), we tossed the nuts with dried sweet figs, crunchy raw pepitas, and dark chocolate for some “je ne sais quoi”. This combination of foods (seasonings, included) is a force to be reckoned with.
Almonds help reduce the risk of heart disease. Figs are said to lower triglycerides (bad fats that can accumulate in the blood). Pumpkin seeds may help prevent diabetes. While dark chocolate, along with its many other reported health benefits, helps you keep your youthful glow. And don’t even get us started on the cinnamon and chiles!
So if you’re looking to put a little pep in your step on the hiking trail, or you simply like to get your snack on, this mix with a kick is where it’s at!
Sweet Heat Autumnal Trail Mix
1 tbsp olive oil
1 tbsp chile powder
½ tbsp coconut sugar, plus more for sprinkling
½ tsp kosher salt, plus more for sprinkling
¼ tsp cayenne pepper
1.5 cups raw almonds
Heaping ½ tbsp freshly grated orange zest
Cinnamon for sprinkling
¾ cup of sliced dried figs
¼ cup raw pepitas
¼ – ⅓ cup dark chocolate chunks or chips
Method
1. Preheat oven to 300°F and line a baking tray with parchment paper.
2. Heat the oil in a large pan over medium heat until it’s shimmering, but don’t allow it to smoke. Add the chile powder, coconut sugar, salt, and cayenne pepper and stir until well combined. Add the almonds and orange zest and stir to coat the nuts. Transfer to the baking tray.
3. Bake in the oven, on the centre rack, until the nuts are dry, approximately 20 – 25 minutes. Toss a couple of times to prevent them from burning.
4. Remove from the oven, sprinkle with a generous sprinkling of coconut sugar, kosher salt, and a little bit of cinnamon. Set aside and allow the nuts to cool. Once cooled, add the remaining ingredients and toss to combine. This will keep in an airtight container for about a week.
