Homemade Trail Mix Recipe

You don't have to hit the trail to enjoy this flavor rich homemade nut mix.

Trail mix is as easy to make at home as it is delicious. Here's a recipe to help get you started, though feel free to customize the ingredients to your individual tastes. 

Be sure to visit our "how-to" post on party nuts here to learn more about homemade grill roasted nuts including the best tools for grilling the nuts, suggested ingredients for customizing this and other recipes and so much more!

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You can make a killer trail mix with any of the nut recipes on this page. There is no standard recipe so you can mix them to your preferences. Here are some ideas:

Course. Appetizer. Side Dish. Snack.

Cuisine. American.

Makes. Variable based on ingredients

Preparation time. 5 minutes

Cooking time. 0 minutes

Ingredients

4 parts nuts

4 parts dried fruits

2 parts granola

1 part chocolate chips

1 part beef jerky

Note: You can customize the mix with any combination of ingredients, including:

Dried fruits. Raisins, cranberries, cherries, apricots, apples, bananas, pineapples, chopped prunes, chopped dates, chopped figs

Grains. Granola, oats, shelled sunflower seeds, shelled pumpkin seeds, popcorn, or caramel corn.

Candy. Chocolate chips, toffee bits, M&Ms, chocolate covered raisins, sweetened flaked coconut, candied orange rind, candied ginger.

Meats. Just before serving you might want to chop in some dry cooked sausage like pepperoni, Spanish chorizo, jerky, Landjäger, sausage sticks, or salami.

Method

1) Prep. If you use a sweet nut, moisten the fruits and salt them before mixing in the nuts, then let them air dry.

2) Store. Store in an airtight container like a glass jar. Zipper bags and plastic containers are OK, but they are not perfectly airtight. Put them in a dark, cool place for up to 2 months. Don't store them with meat or cheese, they can spoil easily.

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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