Coconut, Curry & Lime Snack Mix

• 1 1/4 cups raw, unsalted mixed nuts (I like cashews, almonds, pepitas)
• 1/4 cup dried cherries
• 1/4 cup dried apricots, chopped in bite-sized pieces
• 1/4 cup dried unsweetened coconut flakes
• 3/4 tsp flaky sea salt
• 11/4 tsp sweet curry powder
• 1/2 tsp Aleppo pepper
• 1/4 tsp ground cumin
• 1/4 tsp ground ginger
• FOR GLAZE
• 1 tablespoon bourbon or dark rum
• 1 tsp vanilla bean paste (or equivalent amount of vanilla extract)
• 1 tsp dark brown sugar
• 1 tsp finely grated lime zest (from 1 large lime or 2 small ones)
• 1 tablespoon unsalted butter

1. Heat oven to 350 degrees with oven rack in middle position. Line sheet pan with parchment paper and spread nuts in even layer; toast 4 minutes, shake and rotate pan, and continue to toast until fragrant and the color has darkened slightly, about 4 minutes longer. Transfer cookie sheet with nuts to wire cooling rack. Once cooled, toss in dried cherries, apricots, and coconut. (I like my coconut untoasted, but toast it with the nuts if you prefer.)
2. Meanwhile, make spice mix by combining sea salt, curry powder, Aleppo pepper, cumin, and ginger in a medium bowl (one large enough to hold the fruit and nuts once combined); set aside.
3. To make the glaze, bring bourbon, vanilla, brown sugar, lime zest, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted nuts and fruit and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1 to 2 minutes.
4. Transfer glazed fruit and nut mixture to bowl with spices; toss well to evenly coat. Adjust level of heat and other spices to taste. Return mixture to parchment-lined sheet pan; spread in an even layer and let cool. Snack mix can be stored in an airtight container for about a week.

ubc, ubc, ubc, ubc, salt, curry powder, pepper, ubc, ubc, bourbon, vanilla bean paste, brown sugar, lime zest, unsalted butter

Taken from food52.com/recipes/22546-coconut-curry-lime-snack-mix (may not work)