Mark Bittman's recipe for trail mix is an instant winner, and not just because there are cheese cubes in it. But mostly because there are cheese cubes in it.
Recipe information
Yield
Makes about 5 cups
Ingredients
2
cups whole natural almonds
1
1/2 teaspoons smoked paprika
1
teaspoon finely grated orange peel
1
cup 1/3-inch cubes dried apricots
1
cup 1/3-inch cubes pitted dates
1
/2 cup 1/3-inch cubes smoked Spanish chorizo (about 3 ounces)
1
/2 cup 1/3-inch cubes Manchego cheese
Need to make a substitution?
Preparation
Toast almonds in large dry skillet over medium heat until fragrant, occasionally shaking skillet, 10 to 12 minutes. Sprinkle with salt and pepper, then smoked paprika and orange peel; toss. Remove from heat. Transfer almonds to bowl; cool. Toss with apricots, dates, chorizo, and cheese. DO AHEAD Can be made 2 days ahead. Cover; chill. Serve at room temperature.
Nutrition Per Serving
Makes about 5 cups
1 serving (1/2 cup) contains: Calories (kcal) 253.3 %Calories from Fat 51.4 Fat (g) 14.5 Saturated Fat (g) 3.1 Cholesterol (mg) 13.6 Carbohydrates (g) 25.7 Dietary Fiber (g) 4.5 Total Sugars (g) 19.3 Net Carbs (g) 21.2 Protein (g) 8.5 Sodium (mg) 224.1