Author Notes: Transcend good ol' raisins and peanuts. And if you want to try a trail less traveled, here's a handy formula: 2 cups nuts, 1 cup crunch (seeds or grains or cereal), 1 cup dried fruit, 1 cup surprise, such as cacao nibs, candied ginger, or edible gold flakes.
Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). Copyright © 2018.Stevenson (Artisan Books). Copyright © 2018. —Food52
Makes: 5 cups
Prep time: 10 min
Cook time: 15 min
cup sprouted almonds (although non-sprouted are fine)
cup unsulfured apricots
cup dried figs
cup crunchy roasted chickpeas
- Toast nuts on a parchment paper–lined baking sheet in a 350ºF oven for 8 to 15 minutes, tossing at least once, or in a skillet over medium heat for 3 to 5 minutes, tossing frequently, until fragrant and one shade darker.
- Mix to combine.
- This recipe is a Community Pick!