Trail Mix Recipe From The Tasting Table Test Kitchen
Prep Time:
Cook Time:
16 minutes
Servings:
3 cups (12 servings)
Ingredients
  • ¾ cup shelled, raw pistachios
  • ¼ cup finely shredded unsweetened coconut
  • ¼ cup large-flake unsweetened coconut
  • ¾ cups raw walnut halves
  • ¼ heaping teaspoon Madras curry powder
  • 1 teaspoon ground cardamom
  • ¾ teaspoon ground ginger
  • 1½ tablespoons agave nectar
  • 1 large egg white
  • 3 tablespoons roughly chopped crystallized ginger
Directions
  1. Preheat the oven to 350°. On a rimmed baking sheet, place the pistachios and bake until lightly toasted, about 4 minutes. To the baking sheet, add the finely shredded coconut and large coconut flakes and bake until the coconut is lightly toasted, about 2 minutes. Transfer the pistachios and coconut to a medium heat-safe bowl and use a rubber spatula to stir in the walnuts, curry powder, cardamom, ginger, agave nectar and egg white.
  2. Return the coconut-nut mixture to the rimmed baking sheet and bake until golden-brown, about 10 minutes. Set the baking sheet on a wire rack to cool completely. When it has cooled, transfer the mixture to a medium bowl and stir in the crystallized ginger and the pinch of flaky sea salt (if using). Serve at room temperature. Calories per Serving: 130; Sodium: 10mg; Total Carbohydrate: 9g; Fiber: 2g; Fat: 10g