TRAIL MIX
With nuts, raisins, M&M's and coconut, this is a super snack. In small gingham bags, it made wonderful party favors for each guest at the cowboy-theme wedding shower I hosted. This mix is a tasty treat anytime. -Sandra Thorn, Sonora, California
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 6 quarts.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large bowl. Store in an airtight container.
Nutrition Facts : Calories 321 calories, Fat 23g fat (6g saturated fat), Cholesterol 1mg cholesterol, Sodium 294mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 3g fiber), Protein 9g protein.
PEANUT BUTTER-GRAHAM SNACK MIX
Rich and sweet, this makes a can't-stop-eating-it treat! Kids of all ages will enjoy munching when the competitive fires start burning. -Diane Spotts, Elmira, New York
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 3-3/4 quarts.
Number Of Ingredients 9
Steps:
- Combine the cereals and nuts in a large bowl. In a large heavy saucepan over low heat, melt the chocolate chips, peanut butter and butter; stir until smooth. Remove from the heat; stir in vanilla. Pour over cereal mixture and toss gently to coat., Place confectioners' sugar in a large bag; add cereal mixture. Close bag and shake to coat. Spread onto waxed paper; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 224 calories, Fat 12g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 194mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 3g fiber), Protein 4g protein.
TRAIL MIX BUTTER
By blending a combination of nuts, seeds and dried fruit, you can make a spreadable spin on a snack time favorite--trail mix. And no hike needed! We've come up with our own mix below, but this is a flexible recipe, so feel free to swap in your own combination.
Provided by Food Network Kitchen
Categories condiment
Time 1h25m
Yield about 2 cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment.
- Put the pecans, walnuts, cashews, peanuts and sunflower seeds on the prepared baking sheet and roast until fragrant and barely golden, about 6 minutes. Cool the nuts and seeds for 5 minutes.
- Transfer the nuts and seeds to a food processor and add the coconut oil and 1/2 teaspoon salt. Blend, scraping down sides of bowl as necessary with a rubber spatula, until smooth, 4 to 7 minutes. The nut mixture will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Once the nut butter is smooth, add the raisins, pineapple and sweetener of choice and blend until the raisins and pineapple are finely chopped, about 1 minute.
- Transfer the nut butter to a medium bowl, cover and allow to cool fully, about 1 hour. Once the nut butter is cool, serve with a crunchy topping of choice or transfer to an airtight container for storage. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.
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- Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.
- Pulse the almonds, cashews, and 1/2 cup (40g) oats in a food processor about 10x or until lightly chopped. (Without pulsing these ingredients, the bars will fall apart.)
- Pour pulsed mixture into a large bowl. Stir in remaining oats, the ground flax, cranberries, and raisins until combined. Set aside.
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