Talley’s Trail Mix


Talley's Trail Mix
Author: 
Recipe type: Snack, Gift
Prep time: 
Cook time: 
Total time: 
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.
Ingredients
  • 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
Instructions
  1. 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.
  2. In a small bowl, beat the egg white and water with an electric mixer until frothy.
  3. Fold the frothy egg white into the nut-fruit mixture gently to avoid breaking up the nut pieces.
  4. 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.
Notes
*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.

Pralined Almonds

 

 

 

 

 

 

Pralined Almonds
Author: 
Recipe type: Snack, Gift, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: 2 1/2 cups
 
Pralined almonds, also known as candied almonds, are a sweet treat that can be eaten whole as a snack, crushed for decorating frosted cakes or adding to ice cream sundaes, or chopped coarsely to add to salads. They make a great hostess or holiday gift in a pretty jar with a ribbon or in a decorative can. The recipe itself is very easy, but I do not recommend trying to cook more than one batch at a time as stirring the sandy, sugar-coated nuts can take a bit of effort until the sugar re-liquefies.
Ingredients
  • 1/3 cup water
  • 3/4 cup granulated sugar
  • 2 cups whole almonds (untoasted)
  • 1 tablespoon salted butter
Instructions
  1. Line a baking sheet with a silicone liner such as Silpat or aluminum foil to use later for cooling the nuts. In a medium saucepan with a handle you will be able to hold onto securely, heat the water and the sugar over medium heat without stirring until the temperature reaches approximately 248F degrees on a candy thermometer. If the thermometer is not completely submerged in the syrup, tilt the pan a bit to get an accurate reading. Remove the pan from the heat and quickly stir in the almonds with a wooden spoon or other strong, heat-proof utensil. Continue to stir until the sugar crystallizes and appears sandy. Return the pan to the stove top and cook the almonds over medium heat, stirring constantly until the crystallized sugar liquefies and coats the nuts. This will take about 10 minutes. Be careful to not overcook at this point or you’ll risk burning the nuts and the caramel, which can taste bitter if it burns. Remove the pan from the heat and stir in the butter. Spread the nuts on the lined baking sheet and working quickly with two forks, separate the nuts from each other. Allow to cool. If you find that you have too much butter coating the cool nuts, blot with paper towels. Store the almonds in an airtight container for up to two weeks.

 

Toasted Walnuts with Rosemary


Hard to photograph...Delicious to eat

 

 

 

 

 

 

 

Toasted Walnuts with Rosemary
Author: 
Recipe type: Snack, Gifts, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: 4 cups
 
Whether you are serving these as a snack, with drinks or using them to dress up a salad or sautéed vegetables, you will enjoy the earthy, resinous flavor of the rosemary and the salty-sweet-spicy combination of salt, sugar, and black pepper. They are delicious warm, but if you are packaging them, make sure they are completely cool. They also make a nice hostess or holiday gift. Do not substitute table salt for the kosher salt. The larger crystals of the kosher salt not only add a nice texture and crunch of salt in some bites, but the same volume of table salt has twice the saltiness of kosher salt. You can use any of the larger-grained sea salts. You can make the dried ground rosemary by stripping fresh rosemary needles from their stems and leaving them to dry on a sheet of parchment paper for a day or two. Grind them in a blender or electric coffee grinder. If you do not have ground rosemary, you can substitute 3 tablespoons of chopped, fresh rosemary needles.
Ingredients
  • 4 cups (1 pound) walnut halves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dried ground rosemary needles
  • 2 teaspoons kosher salt
  • 1 tablespoon granulated sugar
  • 2 teaspoons coarsely ground fresh black pepper
Instructions
  1. Heat the oven to 350°F.
  2. In a medium bowl, mix the rosemary, salt, sugar, and pepper. Add the nuts, drizzle in the oil and gently mix all of the ingredients until the nuts are evenly coated with the oil and the seasonings. Transfer to a baking sheet lined with a non-stick silicone liner such as Silpat or aluminum foil. Bake on the middle rack of the oven, stirring occasionally until the nuts are golden and toasted, about 15 minutes. Cool the nuts in the pan on a cooling rack. When the nuts are cool, transfer to a serving bowl or an airtight container. These will keep for 2 weeks at room temperature.