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Tropical Trail Mix

  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Servings: 32 servings
  • Course: Appetizers & Snacks

Try this trail mix recipe featuring tropical flavors of banana chips, dried mangos and more. Mix in anything else you like and enjoy every bite!

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Mix things up when you’re looking for a snack with this tasty trail mix! Simply line your baking sheets with foil to eliminate cleanup, giving you more time to do the things you love.

Ingredients

  • 6 cups unsalted mixed nuts like cashews, almonds, pecans, pistachios, hazelnuts and sunflower seeds
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon dark brown sugar
  • 4 ounces dried banana chips
  • 4 ounces dried mixed tropical fruit like mangos, papayas, and cranberries
  • 4 ounces dried coconut chips (or toasted coconut flakes)

Directions

Step 1

PREHEAT the oven to 350°F.

Step 2

LINE a jelly roll baking sheet completely with Reynolds Wrap® Non-Stick Foil so that the entire cooking surface is covered.

Step 3

SPREAD the mixed nuts onto the baking sheet in one even layer.

Step 4

ROAST nuts at 350°F for 7 minutes.

Step 5

REMOVE from oven and allow to cool completely.

Step 6

COMBINE melted coconut oil, kosher salt, vanilla extract, and dark brown sugar into a measuring cup.

Step 7

POUR over cooled nuts, mixing with your hands on the baking sheet until all nuts are well covered in the mixture.

Step 8

ADD dried fruit and coconut chips to the baking sheet and mix well with hands until evenly distributed among the nuts.

Step 9

STORE in an airtight container for up to 10 days.

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