Serves 10 - 15
We’re pretty obsessed with trail mix. It’s the perfect combination of salty and sweet to pick you up in the afternoon and power you through the rest of the day. Trail mix is clutch for hiking, traveling, and especially for Back to School.
So when we heard there was a National Trail Mix Day, you better believe we were bringing out the big guns with a crazy new recipe.
Dive into this sweet, spicy, and salty concoction of all of our fav flavors!
Ingredients
3 cups popped popcorn
1 cup roasted peanuts
1 cup roasted cashews
2 cups pretzels
1 cup coconut chips
1 cup dried mangos
Prep
Preheat oven to 350°.
Line a baking sheet with parchment.
Sauce
In a small bowl combine melted vegan margarine, pure maple syrup, sriracha, and sea salt.
Mix well.
Method
In a large bowl combine popped popcorn, roasted peanuts, roasted cashews, pretzels, coconut chips, and dried mangos.
Stir to combine.
Drizzle the sauce over the trail mix ingredients a little at a time.
Stir to combine and repeat saucing until desired coating is reached.
Place the trail mix on the baking sheet and bake for 10 to 15 minutes until everything is warmed and slightly browned.
Notes + Serving Tips
Serve immediately in a large serving bowl.
Store at room temperature for up to 3 days.
