A wonderful on-the-go snack with both a vegan and paleo option!
- 1/2 cup pure maple syrup
- 1 pinch sea salt
- 1 cup raw almonds
- 1 pinch ground ginger
- 1 1/2 cups raw pecan halves
- 1 cup chickpeas (drained or more if preferred, omit for paleo friendly)
- 1/3 - 1/2 cup cashews
- 1/4 cup raw sunflower seeds
- 2-3 tablespoons vegan butter (or regular butter)
- 1 tablespoon water (optional)
- 1/2-1 tablespoon spicy cajun seasoning (or mix you can also use use 1/4 to 1/2 teaspoon each of cayenne, garli
- 6 ounces dried mango (or spicy chili dried mango to add af
- Carbohydrate 21.2576355 g
- Cholesterol 0 mg
- Fat 14.1815975 g
- Fiber 3.49482494544983 g
- Protein 6.073024 g
- Saturated Fat 1.076003 g
- Serving Size 1 1 cup (90g)
- Sodium 932.6269 mg
- Sugar 17.7628105545502 g
- Trans Fat 0.781545000000001 g
- Calories 223 calories
Step-by-step
- 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 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 roasted chickpeas snacks after cooking, instead of cooking the canned.
Using a multicooker for a sugary nut coating requires strict adherence to timing to prevent the sugars from scorching against the stainless steel insert. Pure maple syrup contains high levels of sucrose and water; boiling it under pressure forces moisture into the raw almonds and pecans before the external starches can set. Temperatures inside a sealed pressure cooker reach roughly 250 degrees Fahrenheit, which rapidly softens legume cell walls. Draining canned chickpeas thoroughly is non-negotiable here, because excess canning liquid introduces unwanted moisture that prevents the dry Cajun spices from adhering evenly to the nut surfaces.
The Multicooker Paradox
Pressure cooking nuts initially seems counterintuitive because moisture ruins crispness. Achieving a brittle exterior depends entirely on the secondary baking phase at 375 degrees Fahrenheit for seven to ten minutes. Spreading the mixture in a single layer on a parchment-lined baking sheet allows steam to escape so the sugar crystallizes rather than boiling. Watch the pecans closely during this window, because their high oil content causes them to burn quickly once the surface moisture evaporates.Textural Adjustments and Dried Fruit
Dried mango introduces chewy contrast, but adding it to the hot pan causes the fruit sugars to fuse permanently to the baking sheet. Dice the mango only after the toasted nut and chickpea mixture cools completely to room temperature. Doubling this recipe in a standard six-quart multicooker creates overcrowding, which traps steam and prevents proper roasting during the oven phase. Scaling requires working in separate batches to maintain adequate air circulation around the seeds and legumes.
