Smoky Trail Mix

Christmas is coming so I am always on the lookout for new recipes to try and this one caught my eye.   There is nothing nicer than nibbling on slightly spicy, smoky nuts and seeds which are homemade.

The ratio of nuts and seeds can be adjusted to suit your taste, as well as adding slightly more spices for a hotter mix.  I used local raw honey for my first batch and it was delicious.


1 cup cashew nuts (unsalted)
½ cup pecan nuts
½ cup pistachios
½ cup hazelnuts
½ cup pumpkin seeds
½ cup sunflower seeds
3 tablespoons coconut oil
3 level teaspoons smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon sea salt
4 teaspoons raw honey (or maple syrup)
1 cup unsweetened flaked coconut


Mix all of the nuts and seeds together EXCEPT the coconut flakes.

Melt the oil in a large saucepan and add the smoked paprika, garlic and onion powders, and salt.   Warm through and add the honey.

Take off the heat and stir in the nuts and seeds.

Mix well and spread in a single layer on large baking trays.

Ready for the oven

Bake at 350°F for approximately 7 to 8 minutes before stirring in the coconut flakes.

Bake for a further 7 to 8 minutes until lightly toasted.

Let the mixture cool completely before storing in airtight jars.

Keeps for up to a month but I doubt it will last that long once you have tasted it.

In a nice jar, this would make a delightful Christmas gift.

Delicious, smoky trail mix

This would make a lovely Christmas gift.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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