folks, i apologize. this trail mix is not cute. it does not bear multi-colored, candy-coated bits of chocolate. it is not tied up in a gossamer bag with a fancy ribbon. i am almost embarrassed to post this picture, but you should know what you are getting into from the start. i assure you, this is no ordinary trail mix. heaped into your most massive tupperware, perched on your lap for a coastal road trip, it will make a trail mix fiend out of you. other drivers will stare in disbelief as you tear through it like a wolverine. not that i would know or anything.
i've named this trail mix the thunder & lightning track club trail mix in homage to the relay team i joined for the big sur marathon at the beginning of the month. i think my entire relay leg was fueled by three days of pretty much solely eating this trail mix and pixie tangerines from a bottomless box picked up on a route 123 detour (be still, my citrus loving heart). what makes this trail mix so special are the coconut chips. i roast them with a bit of maple syrup and olive oil until they become a sort of coconut toffee. you can also toss your chocolate chunks in with the still-warm nuts. your trail mix will be even less cute, but redeem itself in chocolate distribution. make this, but consider yourself warned.
t<c trail mix
(makes a lot of trail mix that will disappear alarmingly fast)
2 cups unsweetened coconut flakes or chips
2 tablespoons maple syrup
2 tablespoons olive oil
1/2 teaspoon sea salt
1 cup raw, unsalted cashews
1 cup raw, unsalted macadamia nuts
1 cup blanched, unsalted hazelnuts
1 cup dark chocolate chunks
1 cup dried cherries
1 cup golden raisins
preheat oven to 350. place the coconut chips in a large bowl. drizzle the olive oil and maple syrup over the flakes and gently toss to coat. spread the flakes out over a large, rimmed baking sheet. roast for 6-10 minutes, checking frequently (they toast quickly). give the flakes a stir in the middle of the roasting. remove from the oven and scrape the flakes into a large bowl.
spread the hazelnuts out over another large, rimmed baking sheet. roast for 6-10 minutes, also checking frequently, until golden. continue in the same fashion with the macadamia nuts and cashews. it is important to roast the nuts separately as they will all toast in different times, due to the variation in size. stay close to the oven and check frequently. when each batch of nuts is finished, scrape them into the bowl with the coconut chips. toss all of the ingredients together with the sea salt.
at this point, you can place the chocolate chunks into the mixture and toss gently. or, let the mix cool, then add the chocolate. finally, toss in the dried cherries an golden raisins.
notes
* this trail mix will keep for 1 - 1 1/2 weeks in an airtight container
* check out the big sur marathon here