This irresistible snack mix is a perfect combination of salty and sweet. Toasted nuts, dried fruit and cubes of Parmigiano-Reggiano combine for a fantastic party appetizer or even as fuel for a long hike.
Preheat the oven to 350°F. Spread almonds on a large rimmed baking sheet and toast until crisp and golden, 10 to 12 minutes. Meanwhile, spread hazelnuts on a separate large rimmed baking sheet and toast until golden, 10 to 12 minutes. Wrap hazelnuts in a clean dish towel and rub them together to remove skins. Set nuts aside until cool enough to handle.
In a large bowl, combine almonds, hazelnuts, cheese, apricots, figs and prunes and toss. Keep at room temperature in a cool, dark place for up to 3 days or refrigerate in an airtight container for up to 2 weeks.
Per Serving: Serving size: about 1/3 cup, 230 calories (140 from fat), 16g total fat, 3g saturated fat, 10mg cholesterol, 190mg sodium, 16g carbohydrates, (4 g dietary fiber, 9g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.