This crunchy, salty, sweet trail mix hits the spot like no other. Here’s how to make it

Trail Mix from Chance Cozby

Chance Cozby's trail mix offers the perfect blend of protein and sugar.

Jeffrey Westbrook

Readers of a certain age will remember the days when bar tops were consistently stocked with complimentary salty snacks — pretzels, peanuts, popcorn — in seemingly bottomless portions. The more you noshed, the more libations you ordered — a great deal for all involved.

Though communal snacks are increasingly hard to find in our post-Covid world, the allure of nut mixes endures. So we tapped social media star Chance Cozby, whose food-focused Instagram and TikTok accounts (@3piecesofpecan) boast a combined following of more than 1.3 million, to create a show-stopping snack-mix recipe that you’ll want to re-create in bulk.

“In my mind, trail mix is the perfect snack,” Cozby says. “You get some protein with the peanuts and the pecans, and a little sugar with the chocolate and raisins. It’s a much healthier option than grabbing a bag of potato chips.”

Cozby says he also loves trail mix because of its easy portability. You can take a portion to the course or office with plenty left over to enjoy at home.

The best part?

“There are no rules in trail mix,” Cozby says. “Just use ingredients you like.”

Chance Cozby’s Trail Mix

-2 cups Planters Salted Dry Roasted Peanuts
-1 cup dried cranberries
-1 cup yogurt- covered raisins
-1 cup pecans, roasted and salted
-1/2 cup white chocolate chips
-1/2 cup dark chocolate chunks
-1/2 tsp sea salt
-Dash of cayenne, or cinnamon and nutmeg to taste Editor

As a four-year member of Columbia’s inaugural class of female varsity golfers, Jessica can out-birdie everyone on the masthead. She can out-hustle them in the office, too, where she’s primarily responsible for producing both print and online features, and overseeing major special projects, such as GOLF’s inaugural Style Is­sue, which debuted in February 2018. Her origi­nal interview series, “A Round With,” debuted in November of 2015, and appeared in both in the magazine and in video form on