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Prep time
10 minutes
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Cook time
15 minutes
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Makes
5 cups
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
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Ingredients
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1 cup
Macadamia nuts
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1 cup
Marcona almonds
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1 cup
puffed quinoa
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1 cup
dried Strawberries
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1 cup
cacao nibs
Directions
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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.
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Mix to combine.
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