Recipe of the Week: Dan’s Salty-Sweet Trail Mix

Reader Dan H.. kindly sent us Salty-Sweet Trail Mix recipe. Dan says: “This recipe can be doubled. If you have kids in your house, then you should definitely double it–or you won’t have any left to eat while out on the trail. <grin>.”

Ingredients

• 1/2 cup raw cashews
• 1/2 cup raw almonds
• 1/2 cup raw (shelled) pumpkin seeds
• 1/2 cup coconut flakes (rather than regular baking shredded coconut.)
• 2 tsp ghee, melted
• 2 TBS  maple syrup
• Salt, to taste. (Go easy on the salt, if the cashews, almonds, or pumpkin seeds you use are salted.)

Directions

1. Preheat oven to 350F.
2. Line a rimmed baking sheet with parchment paper.
3. Pour the nuts, seeds, and coconut into the parchment-lined baking sheet.
4. Give them a quick initial mix.
5. Melt the ghee in a mall saucepan.
6. Pour the melted ghee and maple syrup over the nuts, pumpkin, and coconut.
7. Mix the ingredients.
8. Sprinkle with salt, and mix again. If you’d like to add more salt, you can do this after the trail mix roasts.
9. Roast the trail mix in the oven for about 15-17 minutes, stirring half-way through to prevent the ingredients from burning. Keep a close eye on it, as baking times may vary, depending on your oven, the baking sheet, and whether or not you double the recipe. The cooking is done once the nuts, pumpkin seeds, and coconut have turned golden brown.
10. Remove the baking sheet from the oven. Let the trail mix to cool while it is still on the sheet.
11. Once fully cool, then add sweet add-ons that might melt.

Optional Sweet Add-Ons

Dan says: “You can add up to about 1-1/2 cups of any of your personal trail mix sweet favorite fruits (such as raisins chopped dried apricots) or other sweets to this. Personally, I like add three: 1/2 cup of raisins, 1/2 cup of M&Ms, and 1/2 cup of chocolate chips. But of course if you include any sweets that will melt, then you need to wait until the trail mix has completely cooled–or better yet, chilled in your refrigerator.”

STORAGE

Store in an air-tight container, at room temperature, or refrigerated. Because of the ghee, the room temperatire shelf life is only about two weeks.  It can also be stored frozen, if you leave out any chocolate ingredients. (Those can be added, just before use.)

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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!