Lunch: Spanish Trail Mix

Recipe by Mark Bittman Smoked paprika, Spanish chorizo, and Manchego cheese give this a Latin kick. Eat it as a snack or serve with cocktails.

Ingredients

2 cups whole natural almonds
1 1/2 teaspoons smoked paprika
1 teaspoon finely grated orange peel
1 cup 1/3-inch cubes dried apricots
1 cup 1/3-inch cubes pitted dates
1/2 cup 1/3-inch cubes smoked spanish chorizo (about 3 ounces)
1/2 cup 1/3-inch cubes manchego cheese
Ingredient info: Smoked paprika is available at some supermarkets, at specialty foods stores, and from latienda.Com. Smoked Spanish chorizo is a pork-link sausage flavored with garlic and spices. It's available at specialty foods stores and Spanish markets and from latienda.com. Look for manchego cheese at supermarkets and specialty foods stores.

Instructions

Toast almonds in large dry skillet over medium heat until fragrant, occasionally shaking skillet, 10 to 12 minutes. Sprinkle with salt and pepper, then smoked paprika and orange peel; toss. Remove from heat. Transfer almonds to bowl; cool. Toss with apricots, dates, chorizo, and cheese. DO AHEAD: can be made 2 days ahead. Cover; chill. Serve at room temperature.

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