In the spirit of our “make more, consume less” resolution, our ux/ui designer Jeff decided to make homemade trail mix – to bring out for healthy watch-party snacking and to keep on hand at the office when the mid-afternoon slump hits. Whip up a batch yourself, throw a few scoops in a Makr-labeled jar and bring it to work for a delicious, beautiful snack you’ll look forward to eating!
The holy grail of snacking? It’s all about striking the perfect balance between sweet and savory, healthy but satisfying. Enter: Tamarind Trail Mix via Kitchen Konfidence. (Recipe copied at the end of the post.)
Design and print a label to match a storage container that can be easily transported from home to work – and back again for occasional refills! Jeff created his label in the small label format, including a place to scrawl the made-on -date, and adhered a printed label to an 18-oz weck jar.
– 1 lb mixed nuts and seeds (Jeff used cashews, almonds, pumpkin seeds and sunflower seeds.)
– 1 C unsweetened coconut flakes
– Large pinch ground cayenne pepper
– 1 t ground cumin
– 1 t ground coriander
– 1 1/4 t kosher salt, plus more for sprinkling
– 4 T unsalted butter
– 3 T honey
– 2 T light brown sugar
– 1 t tomato paste
– 1 1/2 t tamarind paste*
– 1/2 C coarsely chopped dried mango
1. Preheat oven to 300 °F. Line a baking sheet with parchment paper. Place nuts, coconut, cayenne, cumin, coriander and kosher salt in a large bowl and have a medium-mesh strainer ready.
2. In a medium saucepan, warm butter, honey, brown sugar, tomato paste and tamarind paste over medium heat, stirring until smooth. Don’t worry about any seed particles from the tamarind. They will be strained out. Pour the butter-tamarind mixture through the medium-mesh strainer into the bowl with the nuts. Toss until everything is evenly coated.
3. Spread nuts on the prepared baking sheet. Bake the nuts for 25 – 27 minutes, stirring occasionally. The nuts will gradually get darker in color as the sugars caramelize. Take the nuts from the oven and sprinkle with a pinch of kosher salt. Let cool completely then toss with dried mango and a sprinkling of chopped fresh cilantro.
*If your tamarind paste has seed particles in it, be sure to strain them out before adding to the nut mixture.