PREHEAT the oven to 350˚F.
LINE a jelly roll baking sheet completely with ALCAN® Non-Stick Baking Foil with the non-stick (dull) side toward food so that the entire cooking surface is covered.
SPREAD the mixed nuts onto the baking sheet in one even layer.
ROAST nuts at 350˚F for 7 minutes.
REMOVE from oven and allow to cool completely.
COMBINE melted coconut oil, kosher salt, vanilla extract and dark brown sugar into a measuring cup.
POUR over cooled nuts, mixing with your hands on the baking sheet until all nuts are well covered in the mixture.
ADD dried fruit and coconut chips to the baking sheet and mix well with hands until evenly distributed among the nuts.
STORE in an airtight container for up to 10 days.