Set a skillet or foil pan over steady coals and keep it moving—this mix toasts fast once the fire settles into a good bed. Spicy Sriracha Nut & Seed Mix is an easy, make-ahead snack that rides well in a daypack, doesn’t crumble into dust, and gives everyone something to crunch on while the main meal’s still coming together.
As the nuts and seeds warm, they turn fragrant and deeply toasted, then get quickly coated in a glossy sriracha-and-maple glaze. It’s a punchy balance: heat up front, a little caramel sweetness underneath, and just enough stickiness to grab every little seed. Let it cool on a piece of foil or a plate and the coating sets into a crisp shell that holds up to jostling and temperature swings.
For camp practicality, it’s one-pan cooking with minimal mess—line the pan if you want near-zero cleanup. Pack it in a jar or zip-top bag for trail breaks, road miles, or passing around the lantern when someone inevitably asks for “one more handful.”
Spicy Sriracha Nut & Seed Mix
Equipment
- Cast iron skillet
- Spoon
Ingredients
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/3 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 2 teaspoons sriracha sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
Instructions
- Heat skillet over medium campfire heat. Add olive oil, almonds, cashews, pumpkin seeds, and sunflower seeds. Stir for 6-7 minutes until fragrant and lightly toasted.
- Add maple syrup, sriracha, smoked paprika, and salt. Stir constantly for 2-3 minutes so the glaze thickens and clings to the mix.
- Spread out on foil or a tray to cool, then break apart and serve.
- Store leftovers in a sealed bag for quick energy on the trail.