A simple and easy recipe for a Mexican-inspired twist on classic snack with plantain chips, nuts, pretzels and a spiced-cocoa coating! This Chile And Cocoa Spiced Snack Mix recipe is perfect as a snack anywhere you go.
Roast The Nuts: Heat the oven to 350°F and line a rimmed baking sheet with a baking mat or parchment. Place the cashews and pecans on the baking sheet and roast until they smell toasted, about 10 minutes. Remove from oven and set aside while you make the coating.
Make The Spiced Sugar: Meanwhile, in a small saucepan, heat the dark brown sugar, maple syrup, coconut oil, cinnamon, cocoa powder, kosher salt, and cayenne over medium heat. Stir until the mixture is liquid and begins to bubble.
Bake The Snack Mix: Combine the roasted nuts with the remaining ingredients (the pretzel sticks, plantain chips, and pepitas) in a large bowl, pour in the spice mixture from the saucepan and stir until well-coated. Turn the mixture on the prepared baking sheet and bake until it bubbles and the nuts are fragrant about 15 to 20 minutes.Remove the mixture from the oven and let everything cool completely before storing it. The snack mix will stay fresh for about a week when stored in an airtight container.