SPICED TRAIL MIX
Living in a walnut orchard, we make trail mix a staple in our house. I usually make up a jar at the beginning of each week and send some to work with the farmer, while the kids and I snack on the rest. It’s shelf-stable, travels well, and easily complements an appetizer table or becomes a quick hostess gift. For the holidays I like to fancy it up a bit with some spices and even a little orange zest. There’s no wrong way, so grab the ingredients that sound best to you, toast, mix, and share.
Servings: 4 pint-sized canning jars
- 2½ cups raw walnuts chopped (or ask a local grower if they sell walnut pieces and skip the chopping)
- ½–¾ cup cup chopped pecans
- ½–¾ cups raw cashews
- ½ cup raw pumpkin seeds
- 2 tablespoons maple syrup
- 1 cup dried goji berries or golden raisins
- 1 cup dark chocolate chips or cacao nibs
- 1 tablespoon pumpkin spice or 2 teaspoons cinnamon and 1 teaspoon nutmeg
- Dash of sea salt
- Zest of 1 orange
- 1 teaspoon dried rosemary optional
Preheat oven to 250°.
Combine all nuts and seeds and toss with maple syrup, then spread on parchment-lined cookie sheet. Sprinkle with pumpkin spice and a dash of salt and rosemary (optional).
Toast in oven for 15 to 20 minutes. (We like them a little bit crunchy, but err on the shorter side because walnuts are sensitive to heat and develop a burnt taste if left too long)
Remove from oven and sprinkle with orange zest. Let cool, mix in dried fruit and dark chocolate.
Store in the fridge for best results.