Cranberry Salted Caramel Trail Mix Recipes

CARAMEL SNACK MIX

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
• In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
• Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
• Bake for 1 hour, stirring every 15 minutes.
• As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

CRANBERRY-CARAMEL CAKE

Steps:

• Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
• Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
• Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.

CRANBERRY & SALTED CARAMEL TRAIL MIX

Steps:

• Combine all ingredients in medium bowl.

SWEET CRANBERRY ALMOND TRAIL MIX

Steps:

• Preheat your oven to 350 degrees Farenheit.
• Spread the almonds out evenly on an ungreased baking sheet and bake 7-10 minutes or until the nuts are slightly darker in color.
• Cool the almonds completely in the baking pan.
• Reduce the oven temperature to 225 degrees.
• In a large bowl, mix together the almonds, pretzels, and cranberries and set aside.
• In a small bowl, mix together the egg white, sugar, cinnamon and salt.
• Sprinkle the mixture over the almond combination and toss until well coated.
• Grease the baking pan and spread the mixture out evenly on it.
• Bake for 1 hour, stir every 15 minutes.
• Cool trail mix completely in the pan on a cooling rack.
• Store trail mix in an airtight container.

CRANBERRY DARK CHOCOLATE TRAIL MIX

Steps:

• Toss together all ingredients. Store in airtight containers.

TRAIL MIX TREATS WITH DRIZZLED SALTED CARAMEL

Steps:

• COAT lightly a 9" by 12" pan with nonstick spray and set aside.
• MELT butter in a microwave safe bowl. Toss marshmallows on top of the melted butter. Place bowl back in the microwave and heat for 2 minutes. Stir marshmallows and butter to integrate and return to the microwave to heat for an additional minute. Carefully pull bowl out of the microwave, stir well and set aside to cool for about 3 minutes. You don't want it to be super hot, otherwise it will melt the chocolates when added.
• MELT the caramel cubes with milk for 1 minute in another microwave safe bowl. Remove from microwave very carefully and stir in 1 teaspoon of sea salt. Set aside.
• POUR in the cereal, peanuts, cranberries, pretzels, pumpkin seeds and chocolate candies into marshmallow mixture immediately. Stir with a greased spatula until evenly coated. Pour into the prepared pan and press evenly into pan with a greased piece of wax paper.
• DRIZZLE melted caramel all over the top of the marshmallow trail mix treats using a spoon. Sprinkle the remaining teaspoon of coarse salt in top of caramel.
• COOL completely at room temperature. Once cool, cut into 2" by 3" squares with knife. I like to heat my knife's blade over the stove for 5 seconds before making a cut. The treat cuts easier and you get neater edges.
• STORE crispy treats in air-tight container at room temperature for up to five days.

CEREAL TRAIL MIX

Steps:

• In a large bowl, combine all ingredients. Store in an airtight container.

CRANBERRY-APPLE CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.
• Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt.
• Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.
• Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.