Instructions

1. Combine the nuts, coconut, sugar, vanilla, butter, oil and salt in the instant pot or crock pot.
2. Set the instant pot on slow cook for 2 hours or if using a crock pot, high for 30 minutes and low for 1 1/2 hours.
3. Stir every 30 to 45 minutes.
4. Line a baking sheet with parchment paper and after the 2 hours, spread the mix onto the baking sheet to cool.  I let mine cool overnight.
5. The sugar doesn’t really melt so it creates a nice coating which when eaten outdoors will cause you to lick it off your hands.  If you don’t like licking sugary salty goodness off your hands I suggest substituting half of the sugar for maple syrup or honey.
6. Once completely cool, mix the nut mix in a large bowl with both types of chips.  Spoon into jars to give to friends or bag up and stick it in your backpack for happy hiking!