Talley's Trail Mix
Author: Celia Spivack
Recipe type: Snack, Gift
Yield: 5 cups
Besides being delicious as a snack and providing energy for athletic endeavors with a healthful amount of protein, carbohydrate, and fiber, this trail mix makes a nice gift when packaged in a pretty airtight can, jar, or gift bag. The flavors can be adjusted to your tastes by changing the ingredients or the amounts of specific ingredients. This version was always a big hit at fund raisers, sold in holiday gift bags tied with colorful yarn or raffia. Thanks go to Talley for sharing her recipe. I use the Pumpkin Pie Spice to make the preparation easier instead of the list of spices she recommended.
- All quantities are approximate.)
- 1 cup cashews
- 1 cup walnut pieces or halves (or pecans or combination)
- 1 cup chopped dried apricots
- 1/3 cup sunflower seeds, roasted
- 1/3 cup tamari pumpkin seeds
- 1 cup golden raisins (or whatever you have)
- 1/2 cup dried cranberries
- 1/4 - 1/3 cup sugar
- 1/2 tsp ground cinnamon plus 1/8 – 1/4 tsp of each of the following: nutmeg, cloves, allspice, ginger (go easier on the stronger flavors) OR 1 1/2 teaspoons Pumpkin Pie Spice*
- A pinch of salt
- 1 large egg white
- 1 tsp. water
- Preheat the oven to 225 degrees F. In a large bowl or gallon zip-top plastic bag, mix all the ingredients together except for the egg white, salt and water.
- In a small bowl, beat the egg white and water with an electric mixer until frothy.
- Fold the frothy egg white into the nut-fruit mixture gently to avoid breaking up the nut pieces.
- Line a 9”x13” baking pan with parchment paper, aluminum foil or a silicone liner, such as Silpat. (The mixture will be very sticky as it bakes.) Spread the fruit and nut mixture into the pan in an even layer, avoiding the pan sides unless you are using a non-stick pan. Bake for 1 hour. Cool in the pan on a rack. When cooled, break the trail mix apart into pieces. Store the trail mix in an airtight container until ready to serve.
*You can use the individual spices or save some time (and possibly some money) by replacing the spices with ~1 1/2 teaspoons of pumpkin pie spice.