Cocoa-Chile Sweet Spicy Snack Mix

• Vegetarian

• Produce

  • 2 cups Plantain chips, roasted

• Condiments

  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1/2 cup Brown sugar, packed dark
  • 1/2 tsp Cayenne pepper, ground
  • 1 tsp Cinnamon, ground
  • 1 tbsp Cocoa powder, unsweetened
  • 1 tbsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Coconut oil, virgin

• Nuts & Seeds

  • 1 1/3 cups Cashews, raw
  • 1 1/3 cups Pecans, raw
  • 3/4 cups Pepitas

• Snacks

  • 3 cups Pretzel sticks

Found on saltandwind.com

Description

Ingredients

• 1 1/3 cups raw cashews
• 1 1/3 cups raw pecans
• 1/2 cup packed dark brown sugar
• 1/3 cup Pure maple syrup
• 1/4 cup virgin coconut oil
• 1 teaspoon ground cinnamon
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon kosher salt
• 1/2 to 1 teaspoon ground cayenne pepper
• 3 cups pretzel sticks
• 2 cups roasted plantain chips
• 3/4 cups pepitas

Directions

• Heat the oven to 350°F and line a rimmed baking sheet with a baking mat or parchment. Place the nuts on the baking sheet and roast until they smell toasted, about 10 minutes. Remove from oven and set aside while you make the coating. Meanwhile, in a small saucepan, heat the brown sugar, spices, maple syrup, and melted butter or coconut oil over medium heat. Stir until the mixture is liquid and just begins to bubble.
• Combine the roasted nuts with the remaining ingredients in a large bowl, pour in the spice mixture from the saucepan and stir until well coated. Turn the mixture on the prepared baking sheet and bake until the mixture bubbles and the nuts are fragrant, about 15 to 20 minutes. Remove the mixture from the oven and let everything cool completely before storing it.