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 Club House® Tamarind and Pasilla Chile Seasoning to keep patrons coming back for more.
Ingredients
Servings
Serves 4
1 pound (450 grams) Mixed Nuts and Seeds (such as cashews, peanuts, pepitas or sunflower seeds)
1 cup (250 milliliters) Coconut Chips, unsweetened
Heat oven to 300°F (150°C). 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 (15 ml) 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 (30 ml) of Tamarind & Pasilla Chile Seasoning. Cool completely. Store in an airtight container until service.
