Popcorn Trail Mix
You're going to love this buttery, cinnamon-infused vegan cinnamon popcorn trail mix made with cashews, pistachios, and popcorn.
- 4 ½ cups popped popcorn
- 1 cup roasted cashews
- ¼ cup hemp seeds
- ¼ cup almond slivers
- ¼ cup pistachios (shells removed)
- 1/3 cup maple syrup (or agave nectar)
- 3 tablespoons refined coconut oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1/3 cup dried cranberries or raisins
Heat your oven to 350°F. Line a large baking sheet with parchment paper.
In a large bowl, stir together the popped popcorn, cashews, hemp seeds, almond slivers, and pistachios.
In a microwave-safe bowl, combine the syrup and coconut oil. Heat for 20 seconds or so, until the oil is melted. Add the spices and stir to combine.
Pour the cinnamon oil mixture over the popcorn/nut mixture. Stir until all the ingredients are well coated.
Pour coated popcorn mixture on a prepared pan, spreading it across the entire pan.
Bake for 30 minutes, stirring once, about half-way through. Remove from the oven and stir in the dried cranberries. Set aside to cool.
Break the mix into pieces and serve warm. Store in an airtight container or bag.
Calories: 409kcal | Carbohydrates: 33g | Protein: 9g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 65mg | Potassium: 294mg | Fiber: 3g | Sugar: 17g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg