Homemade trail mix with walnuts and almonds

Choosing the nuts

Walnuts bring a soft, slightly bitter richness. Light walnut halves look best in a mix, and amber kernels are good value if you do not mind a darker colour; our guide to walnut grades explains the difference. Almonds add crunch and hold their shape. Cashews are buttery and mild, and they are often the first to go. All of them are in Harud Harvest.

Something sweet

Golden raisins are the classic choice, plump and soft. Chopped dried apricots add a gentle tang. Keep the sweet part to about a third of the mix, or it starts to taste more like a dessert than a snack.

Ways to vary it

• Toasted. Toast the walnuts and almonds in a dry pan over low heat for a few minutes, stirring, until they smell nutty. Let them cool completely before you mix.
• Spiced. Toss the warm toasted nuts with a pinch of salt and a pinch of chilli powder or chaat masala.
• Seeds. Add a handful of pumpkin or sunflower seeds for more crunch.
• Fennel. A small spoon of fennel seeds from Harud Spices gives the mix a sweet, fragrant finish.
• Festive. Warm a spoon of ghee with a few threads of saffron, toss the nuts in it and toast them gently.

Packing it to go

Small portions are easier than one big bag. Fill small jars, tins or resealable pouches with enough for one sitting each. They fit in a bag or a car door, and the rest of the batch stays sealed at home.

Keep the main jar airtight, in a cool, dark cupboard, and make smaller batches more often rather than a huge one that sits around. Toasted nuts in particular are best eaten soon. How to store dry fruits has more on keeping them.

If you would rather not mix your own

Harud Bites has ready trail mixes and small snack packs of nuts and raisins, already portioned for a bag or a drawer. They are an easy thing to tuck into a gift box, too.