Go Back
Sweet and Salty Kosher Trail Mix with Dark Chocolate and Sea Salt - American recipe
I started making my own trail mix after getting tired of the overpriced bags at the grocery store that were either too salty or loaded with weird preservatives. Plus, most commercial mixes aren't kosher certified, which was always a gamble when I needed something quick for hiking or afternoon snacking. This version hits all the right notes. You get that satisfying crunch from toasted almonds and cashews, sweetness from dried cranberries and a touch of dark chocolate, and just enough sea salt to make everything pop. I've been tweaking this recipe for about three years now, and this combination never gets old. The key is toasting your own nuts rather than buying pre-roasted ones. It takes maybe ten extra minutes but makes such a difference in flavor. What I love about homemade trail mix is how you can control everything. Too much salt in store-bought versions always leaves me reaching for water, but here you can adjust to your taste. I use kosher sea salt because it distributes more evenly than table salt, and the flakes don't disappear into the mix. The dark chocolate chips I use are pareve (dairy-free) so this stays completely neutral for kosher meals. This makes a big batch that keeps well in an airtight container for up to two weeks, though it rarely lasts that long in my house. I pack small portions in mason jars for my kids' lunch boxes, and it's perfect for road trips or keeping in your desk drawer when you need something more substantial than just fruit.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/2 cup raw pumpkin seeds
  • 3/4 cup dried cranberries unsweetened preferred
  • 1/2 cup dried apricots chopped into small pieces
  • 1/3 cup dark chocolate chips kosher pareve
  • 1 teaspoon kosher sea salt coarse flakes
  • 1 tablespoon olive oil for toasting

Method
 

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the almonds, cashews, and pumpkin seeds with olive oil until evenly coated.
  3. Spread the nuts and seeds in a single layer on the prepared baking sheet. Roast for 8-10 minutes, stirring once halfway through, until fragrant and lightly golden.
  4. Remove from oven and immediately sprinkle with half the sea salt while still warm. Let cool completely on the baking sheet, about 15 minutes.
  5. Once cooled, transfer the toasted nuts and seeds to a large mixing bowl. Add the dried cranberries, chopped apricots, and chocolate chips.
  6. Toss everything together and sprinkle with the remaining sea salt. Mix well to distribute evenly.
  7. Store in an airtight container at room temperature for up to 2 weeks.

Notes

For best results, make sure nuts are completely cool before adding dried fruit and chocolate to prevent melting. You can substitute any dried fruit or nuts based on preference, just keep the proportions similar. If you prefer less salt, start with 1/2 teaspoon and add more to taste.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 95mg 4%
Dietary Fiber 3g 11%
Total Sugars 12g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.