Trail mix prepared quickly and easily yourself. Nut kernels plus dried fruits, coated in a spicy curry-paprika mix.
- 1 egg white
- 1 tbsp lemon juice
- Sea salt, pepper
- 2 tsp curry powder
- 1 teaspoon sweet paprika powder
- 100 g almond kernels
- 100 g cashew nuts
- 100 g pecan nuts
- 100 g of dried apricots
- 50 g dried physalis
Put the egg whites in a bowl and whisk gently.
Add lemon juice, 1/2 teaspoon salt, curry and paprika powder, pepper, almond, cashew and pecan nuts to the bowl and stir in carefully.
Cover the baking sheet with baking paper and spread the nut mixture on top.
Roast in a preheated oven at 160 degrees (convection) for 12-15 minutes until golden brown, mixing the nuts several times. Let the nuts cool completely on the baking sheet.
In the meantime, cut the apricots into small cubes.
Mix the cooled nuts with the apricots and physalis.
Packaged in cans, cups or bags, the trail mix will keep for 3-4 weeks.