My ideal road trip snack is something that’s portable, easily eaten out of hand, and not terribly bad for you but not too virtuous either (sorry carrot sticks, you don't make the cut). Bonus points for anything that pulls off the trifecta of salty-sweet-spicy. And most importantly, it has to be easy to make because I'm usually too busy doing laundry at midnight and getting things ready to go to spend much time in the kitchen. The glazing method for the nuts is adapted from the Cooks Illustrated Best Recipe cookbook. Feel free to use other types of nuts and adjust seasonings to taste, though I highly recommend the dried cherries and apricots. Their sweet-tartness is perfect against the warm spices.

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