Preparation
STEP 1
PREHEAT the oven to 350˚F.
STEP 2
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.
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.
