A few years ago when my friend Katy and I went to Mexico City, we found ourselves at a bar near the Museo Nacional de Antropologia, where we were served a sweet and spicy snack mix while getting a drink at a nearby bar before our reservation at Pujol. The snack mix was so memorable to me that when we arrived home, before any other recipes from our trip, I attempted to recreate my version of the snack mix from memory. I made it for months following our trip and ate it daily. Here is the result – sweet and spicy snack mix.
It is totally addicting – it is sweet and spicy and salty and crunchy with layers of nutty, chewy, crispy texture throughout. I absolutely love it. You could honestly eat it for breakfast like good old GORP or snack on it throughout the day for a burst of sweetness + spice.
- 3 cups roasted, unsalted peanuts
- 3 cups raw pepitas (hulled pumpkin seeds)
- 2 tablespoons coconut oil, melted (or another neutral oil)
- 1 tablespoon chile flakes or crushed red pepper flakes
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 cup dried mango, cut into ¼ inch squares
- 2 cups dried cranberries
- 2 cups corn nuts
Preheat the oven to 350°F.
In a large bowl, combine the peanuts, pumpkin seeds, and coconut oil. Add the red pepper flakes, cayenne, and salt. Mix until thoroughly combined. Spread onto a parchment-lined baking sheet and bake for 20 minutes, then mix the nuts around the pan, bringing the nuts on the edges into the center and spreading out the less-cooked center ones. Bake for another 10 minutes. Remove from the oven and transfer to the large bowl from the initial steps, then mix in the dried cranberries and mango until evenly combined. Let cool. Store in a glass jar, plastic container, or plastic bag.