Description
Whether it's a snack mix, a trail mix or even a party mix, it doesn't really matter to me. This nutty, salty, fruity handful of goodness is enough to satisfy me-at least until the next bite!
Ingredients
4 slices bacon or buy some jerky!
1 T maple syrup
1/2 c cashews
1 /2 c pecans
1/2 c sesame sticks
1/4 c cacao nibs
1/2 c Marcona almonds
1/4 c pumpkin seeds
2 T butter
2 t sugar
1 t kosher salt (Diamond)
1/2 t fresh ground black pepper
1/2 t garlic powder
1/2 t smoked paprika
1/4 t cayenne
1/4 t ground cinnamon
1/4 t ground cumin
1/4 c barbeque sauce
6 dried apricots, thinly sliced
1/3 c dried sliced figs, cherries, or dates
Instructions
Heat oven to 250. Line a baking sheet with aluminum foil and top it with a wire rack. Place bacon on rack and brush with maple syrup. Bake until fat has rendered and the bacon is dry with a texture similar to jerky, 1 to 1.5 hours.
Cool and chop into 1/2" pieces. Set aside.
Preheat oven to 300.
Heat a 12" skillet over medium heat. Toast cashews, pecans, sesame sticks, cacao nibs, almonds and pumpkin seeds until fragrant and beginning to color, about 3-5 minutes.
Add butter, sugar, salt, pepper, garlic powder, paprika, cayenne, cinnamon and cumin; toss all together until butter has melted.
Remove from heat and stir in barbecue sauce. Spread evenly on a parchment lined baking sheet. Bake, stirring ocaasionally, until mixture is dry and toasted, about 25 minutes. Stir in reserved bacon, apricots and cherries. Bake 15 minutes more.
Let cool completely before serving. Can be stored up to 1 month in an airtight container.
Notes
See post for substitutions.
