Sweet and Savory Trail Mix Recipes

Trail Mix Two Ways — Sweet and Savory

October 20, 2010

With the leaves turning all manner of golden blond, brown, and red, organize a meditative afternoon hike through the outdoors to appreciate the changing Fall foliage. Bring your family and friends, and keep their appetites at bay by offering an irresistible homemade version of trail mix. The Halloween-eager sweet tooth won't be able to resist a sophisticated spin on gorp that incorporates cinnamon spice and flakes of tropical coconut. For more of a salty mix, try an Asian-inspired medley of puffed rice, dry-roasted peas, and sesame sticks. Or, if you can't choose just one, make both — they'll only take a few minutes to toss together. See the recipes when you read on.

From Food Network Magazine

Sweet Trail Mix

Ingredients

Cooking spray
1 cup rolled oats
2 tablespoons vegetable oil
1/4 cup wheat germ
1 tablespoon honey
3 cups mixed dried fruit
1 tablespoon ground cinnamon
2 cups mixed nuts
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup shredded coconut
1 cup peanut butter M&M's

Directions

Preheat the oven to 300 degrees F. Mist a baking sheet with cooking spray. Toss the oats with 2 tablespoons water, the vegetable oil, wheat germ and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, about 15 minutes.
Add the mixed dried fruit to the baking sheet, sprinkle with the cinnamon and bake 3 to 5 more minutes. Let cool, then toss with the nuts, sunflower seeds, raisins, coconut and M&M's. Store in an airtight container.

Makes 8-1/2 cups.

From Martha Stewart Kids

Savory Trail Mix

Ingredients

2 cups puffed-rice cereal
1 cup roasted peas
1 cup roasted pepitas
1/2 cup sesame sticks
1/2 cup toasted shredded coconut (sweetened)
2 tablespoons unsalted butter
2 tablespoons light-brown sugar
1 tablespoon ground ginger
1/4 teaspoon salt

Directions

Preheat oven to 250 degrees with rack in center. Place puffed rice, peas, pepitas, sesame sticks, and coconut in a large bowl.
In a small saucepan, melt butter over medium heat. Add brown sugar and ginger; heat until sugar has melted. Pour over puffed-rice mixture. Season with salt; toss well with a wooden spoon to coat evenly.
Spread on a rimmed baking sheet, and bake 30 minutes. Remove from oven; let cool completely. Store in an airtight container at room temperature up to 5 days.

Makes 5 cups.