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Spanish Trail Mix

July 1, 2011

And now for something completely different…

I’ve been posting about vegetables these days, but it’s summer and most of us are going on road trips or we need snacks around the house for when it’s too hot to cook and (honestly–let’s face it, it happens) you’re a little tired of vegetables.

You can make Spanish Trail Mix.

Spanish Trail Mix

What is Spanish Trail Mix? It’s a mixture of dried apricots, dried dates, almonds, Manchego cheese and (drum roll, please) Spanish chorizo (a hard salami).

One of my friends said, “I can’t believe you made trail mix with meat in it.” True. Meat AND cheese. And because of it, this is the best dang trail mix ever. It’s also expensive–I won’t kid you, but most of the ingredients come in amounts for you to make 2 batches, so it’s not so bad.



This recipe is from a Mark Bittman piece in Bon Appetit’ this past January. 

Spanish Trail Mix

  • 2 cups whole natural almonds
  • 1 1/2 teaspoons smoked paprika (OK. I did not buy this. I used Hungarian 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
Ingredient Information
Smoked paprika and smoked Spanish chorizo are available at some supermarkets, at specialty foods stores, and from Look for Manchego cheese at supermarkets and specialty foods stores.


  • 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.


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