Trail Mix Recipe for BlogHer: Afternoon Reboot

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

July 28, 2011 • 3 comments

Audrey Hepburn sunglasses and a straw fedora hat are accessories I use to disguise my frizzy, air-dried hair and sans-makeup face while traipsing through the grocery store after a day of recipe testing. Yesterday I darted into Fresh & Easy for a bag of almonds to retest a recipe for the third time and ran into a friend with perfectly applied makeup, curled hair, and thoughtfully selected outfit. We exchanged hellos and I commented on how cute she looked before I glanced down to find cocoa smudged on my Bermuda shorts and an unknown white substance smeared on my t-shirt. The final recipe came a long way from its meager beginnings.

My client California Raisins will be hosting a VIP poolside luncheon at BlogHer and asked me to create this trail mix recipe for the swag bags they’ll be giving out.

Please enjoy.

3:00 Reboot Trail Mix Recipe

This clustered mix provides a bit of savory and a bit of sweet to satisfy your cravings while providing sustained energy. To save time and for a free-flowing blend, buy cocoa covered almonds and dust with cinnamon, rather than making your own from scratch.

Makes 5 1/2 cups.

Ingredients

1/3 cup (115 g) honey

1 1/2 teaspoons almond or vanilla extract

1 1/2 cups (207 g) roasted salted almonds

1 teaspoon cinnamon

1/4 cup (21 g) cocoa powder

1 cup (145 g) natural California Raisins

1/2 cup (72 g) golden California Raisins

1 cup (123 g) roasted salted pistachio kernels

1/2 cup (68 g) roasted salted cashews

Directions

1. Line a cookie sheet pan with parchment or wax paper. Stir together honey, extract, and cinnamon in a medium heavy-bottomed saucepan. Bring to a boil over medium-high heat and cook, stirring frequently for about 5 minutes or until honey reaches 235 degrees Fahrenheit (112.8°C). Add almonds and cook 5 more minutes while stirring. Lift almonds out of pan with a slotted spoon to drain excess liquid and spread out on prepared pan. Chill in freezer or refrigerator for 15 minutes.

2. Place cocoa in a medium bowl. Separate almonds and add to bowl tossing occasionally to prevent sticking. Lift almonds from cocoa with a slotted spoon or fingers and place in a colander. Toss almonds to shake off excess cocoa. Allow almonds to rest for 30 minutes.

3. Combine almonds, raisins, pistachios, and cashews in a bowl and store in an airtight container for up to 1 month.

Yields 16 servings 20 g per serving (about ¼ c)

Nutrition Facts (per serving): Calories  160, Total fat  10.5 g, Saturated fat 1 g, Trans fat 0 g, Sodium 40 mg, Cholesterol 0 mg, Total carbohydrates 14.5 g, Fiber 2.5 g, Protein  5 g

Disclosure: Fresh & Easy is a recent client of mine.

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Trail Mix Recipe

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: July 28, 2011

• Yield: 5 1/2 cups (16 (20 g per serving, about 1/4 cup) Servings)

This clustered mix provides a bit of savory and a bit of sweet to satisfy your cravings while providing sustained energy. To save time and for a free-flowing blend, buy cocoa covered almonds and dust with cinnamon, rather than making your own from scratch.

Ingredients

• 1/3 cup (115 g) honey
• 1 1/2 teaspoons almond or vanilla extract
• 1 1/2 cups (207 g) roasted salted almonds
• 1 teaspoon cinnamon
• 1/4 cup (21 g) cocoa powder
• 1 cup (145 g) natural California Raisins
• 1/2 cup (72 g) golden California Raisins
• 1 cup (123 g) roasted salted pistachio kernels
• 1/2 cup (68 g) roasted salted cashews

Instructions

1. Line a cookie sheet pan with parchment or wax paper. Stir together honey, extract, and cinnamon in a medium heavy-bottomed saucepan. Bring to a boil over medium-high heat and cook, stirring frequently for about 5 minutes or until honey reaches 235 degrees Fahrenheit (112.8°C). Add almonds and cook 5 more minutes while stirring. Lift almonds out of pan with a slotted spoon to drain excess liquid and spread out on prepared pan. Chill in freezer or refrigerator for 15 minutes.
   
2. Place cocoa in a medium bowl. Separate almonds and add to bowl tossing occasionally to prevent sticking. Lift almonds from cocoa with a slotted spoon or fingers and place in a colander. Toss almonds to shake off excess cocoa. Allow almonds to rest for 30 minutes.
   
3. Combine almonds, raisins, pistachios, and cashews in a bowl and store in an airtight container for up to 1 month.
   

• Cuisine: American
• Course: Snack
• Skill Level: Easy