Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper for easy cleanup.
Spread the mixed nuts evenly on the baking sheet and roast for about 8-10 minutes, shaking the pan once halfway through. The nuts will turn golden and smell warm and toasted.
While the nuts roast, prepare the dried fruits by chopping or slicing them into manageable pieces, then set aside.
Remove the nuts from the oven once they smell fragrant and are lightly golden. Let them cool slightly for about 5 minutes, which helps them crisp up further.
In a small bowl, whisk together the neutral oil and brown sugar or maple syrup until smooth and slightly warmed, so the sugar dissolves easily.
Drizzle the sweetened oil over the slightly cooled nuts, then toss gently with a spatula to coat evenly, ensuring each nut is lightly glazed.
Spread the coated nuts back onto the baking sheet and roast for another 3-4 minutes until the sugar begins to caramelize and bubbles slightly, creating a sticky, toasted coating.
Remove the sheet from the oven, add the dried fruits evenly across the nuts, and roast for an additional 3-4 minutes until the fruits are slightly plump and fragrant.
Once finished, transfer the trail mix to a cooling rack or let it sit on the sheet until fully cooled and crisp. Immediately sprinkle a pinch of flaky sea salt and your optional spices over the warm mixture for enhanced flavor.
Gently toss the mixture to distribute the salt and spices evenly, then allow it to cool completely to set the caramel and crunch.
Once cooled, transfer your beautiful, fragrant trail mix to an airtight container. Enjoy it as a crunchy, smoky-sweet snack straight from the jar or use it as a topping for yogurt or oatmeal.
