Recipes
Candied Cajun Trail Mix
20 servings
15-30 min
Easy
INSTRUCTIONS
- Place all ingredients into Instant Pot. Mix thoroughly.
- Sauté with plastic spatula until butter is melted and nuts/ chickpeas are coated with the seasoning and maple syrup. If batter seems too sticky/thick once sautéing, add the 1 tablespoon of water.
- Switch to pressure cooker onto Manual cooking mode for 10 minutes. Use the Quick Release one timer is done.
- Remove from pot & spread the nut mix onto a lined cooking sheet. Bake on 375°F for 7-10 minutes; turning nuts/seeds half way. Any longer might burn the nuts. The chickpeas will be a little less cooked but still tasty! See notes for other options.
- Remove from oven and let Cajun trail mix completely cool.
- Lastly, dice you mango into small pieces. Then add to your candied Cajun trail mix and stir all together. It's easiest to this this in large ziplock or air tight container. If you are using plain dried mango, feel free to add more spices to the mix to coat.
- Store in air tight container. Makes 5 cups or so.
- Note: If want crispier chickpeas, try adding in roastedchickpeas snacksafter cooking, instead of cooking the canned.
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About the chef
Lindsay Cotter
Lindsay Cotter is the founder of Cotter Crunch, a blog she started in 2009 inspired by her husband, a former triathlete. Initially, Lindsay began cooking to keep him healthy and fueled for his races, and as she developed performance-boosting recipes, she shared them on his blog. This quickly evolved into her own space dedicated to providing real-food recipes designed to enhance athletes' performance and recovery. As Lindsay began experiencing her own health issues, she shifted her focus to gluten-free recipes, creating meals that support various dietary needs while still being wholesome and delicious. Today, Cotter Crunch is a resource for anyone seeking nutritious recipes that restore energy and promote well-being, all while emphasizing the importance of using real, wholesome ingredients.
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