Ingredients
Scale
- 2 cups tropical trail mix (dried pineapple, mango, papaya)
- 1 cup roasted cashews
- 1 cup pretzel twists, broken
- 1/2 cup unsweetened shredded coconut
- 1/3 cup honey or maple syrup
- 1/2 teaspoon flaky sea salt
- 1 teaspoon lime zest
- Optional: 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Combine trail mix, cashews, pretzels and coconut in a bowl. Drizzle with honey and toss to coat.
- Spread evenly on the sheet and bake 8-10 minutes, stirring halfway, until golden and fragrant.
- Cool slightly, stir in lime zest and salt. If using chocolate, fold in chips after cooling.
- Store in an airtight container for up to 1 week.
Notes
- Make ahead: toast components separately then mix just before serving for maximum crunch.
- Swap ingredients: almonds or pistachios work well; use dairy-free chocolate if desired.
- To increase brightness, add dried pineapple bits or a pinch of chili powder for a tropical kick.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Method: Bake, Toss
- Cuisine: Island-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 260 calories
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
