Chili and Sweet Trail Mix Treat
Since the colder temperatures finally hit Maryland, I have turned on my oven and got a cookin’. Fall and winter are by far my favorite seasons and my brain fills with new ideas for recipes each year.
For me, it’s when I turn from fresh fruits and vegetables to a different season of foods. I enjoy foods such as beans, meat, nuts, oats and dried fruits. And of course, lots of trail mix, balls and granola. By the end of the season, my husband always complains, “Not beans again!” But listen, I’m ready for it.
Now don’t be fooled, this is not your ordinary trail mix. This is a sticky (clusters together), crunchy, sweet and spicy kind of trail mix. There’s just no other way of saying that!
Be warned: It’s quite addicting.
We snacked on the first batch as we walked from room to room. How could we not. It was an easy twist off the cap on the mason jar. Within hours, it was gone. So I called for back up and the second batch was born.
- 1 cup walnuts: coarsely chopped
- 1/2 cup almonds: coarsely chopped
- 2 Tbs honey
- 1/2 tsp Mexican-Style Hot Chili Powder (or chili of choice)
- 1-2 Tbs dried cranberries
- Preheat oven to 350 degrees
- Lay parchment paper on a baking sheet (I used stoneware)
- In a small bowl, combine all ingredients EXCEPT for cranberries
- Pour on baking sheet
- Bake for 5 minutes, stir
- Bake for 3-5 minutes more
- Take out of oven and stir in cranberries
- Transfer to wire rack and let cool. Break up clusters to size.
This is one of those snacks that if you keep on your work desk, you will be enticed to nibble all day as we were. Again, you were warned.
I’m definitely looking forward to hibernating this year and making some delicious meals and snacks and to even listening to hubby complain over beans. Yup, bring on the cold. This Mama’s house is ready.