This post appears in Make Meal Magic

Prep Time: 10 minutes Cook Time: 14 minutes Makes: 32 servings

Trail mix can be expensive to buy ready-made, and there’s always that one mix-in that isn’t your favorite. Make this Tropical Trail Mix chock full of nuts, coconut, dried mango, bananas and more instead—it’s completely customizable to your favorites. Great for picnics, road trips, camping, and after school snacks. Aluminum foil lines the pan where you do all your roasting and mixing, and is easily tossed when the work is done!

Ingredients:

6 cups unsalted mixed nuts like cashews, almonds, pecans, pistachios, hazelnuts and sunflower seeds
1 tablespoon coconut oil, melted
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 tablespoon dark brown sugar
4 ounces dried banana chips
4 ounces dried mixed tropical fruit like mangos, papayas, and cranberries
4 ounces dried coconut chips (or toasted coconut flakes)

Prep:

1. PREHEAT the oven to 350°F.
2. LINE a jelly roll baking sheet completely with Reynolds Wrap® Non-Stick Foil so that the entire cooking surface is covered.
3. SPREAD the mixed nuts onto the baking sheet in one even layer.
4. Cook:
5. ROAST nuts at 350°F for 7 minutes.
6. REMOVE from oven and allow to cool completely.
7. COMBINE melted coconut oil, kosher salt, vanilla extract, and dark brown sugar into a measuring cup.
8. POUR over cooled nuts, mixing with your hands on the baking sheet until all nuts are well covered in the mixture.
9. ADD dried fruit and coconut chips to the baking sheet and mix well with hands until evenly distributed among the nuts.
10. STORE in an airtight container for up to 10 days.

Reynolds Kitchen Tip: Lining baking sheets with aluminum foil eliminates clean up time completely, giving you more time for getting out in the sunshine to enjoy this on-the-go treat!

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