For the current road warrior, options are not as plenty as they were before. Wanting to grab a quick bite to eat, might turn into a big task. To help solve for this we decided to arm our reader with how to make your own trail mix for travel. We developed one for the sweet tooth fan, and one for the salty and savory fan. Sounds like a win-win.

Trail Mix for the Sweet Tooth

Recipe:

  • ½ C Raw Almonds
  • ¼ C Coconut Flakes
  • ¼ C Banana Chips
  • ¼ C Dried Mango (or Pineapple)
  • ¼ C Butterscotch Chips
  • ¼ C Chocolate Chips

Procedure:

Preheat oven to 350. Place Almonds and Coconut on a baking sheet, roast for about 10 minutes. Remove from oven, allow to cool just a bit.

Place in a large mixing bowl. Add remaining ingredients. You want the Almonds and the Coconut to be a bit warm so they gently melt the Butterscotch and Chocolate Chips. Pour mixture onto parchment paper and place in refrigerator to set up. Store in an airtight container.

Trail Mix for the Salty and Savory Fan

Recipe:

  • 2 C Salted Mini Pretzel Twists
  • 4 C Corn Chex Cereal
  • 1 C Dry Roasted, Salted Peanuts
  • 1 C Roasted Pumpkin Seeds
  • ½ C Carolina Vinegar Style BBQ Sauce
  • 1 TBL Apple Cider Vinegar
  • 1 TBL Worchester Sauce
  • 2 TBL Salted Butter, melted
  • 2 TBL Ranch Dressing Seasoning Packet
  • 1 ½ tsp Garlic Powder (divided)
  • ½ tsp Cayenne
  • 1 tsp Onion Powder
  • 1 tsp Kosher Salt (divided)
  • ¼ tsp Black Pepper

Procedure:

Preheat oven to 300. Line a large baking sheet with parchment paper. Place Pretzel Twists in large bowl, gently and slightly crush (can use a potato masher). Add in Chex Cereal, Peanuts and Pumpkin Seeds, toss to combine.

In a separate bowl, whisk together the BBQ Sauce, Apple Cider Vinegar, Worchester Sauce, melted Butter, Ranch Dressing 1 tsp of Garlic Powder, Onion Powder, ½ tsp Salt, and Black Pepper. Pour this mixture over the contents in large bowl and toss to coat everything. Spread the mixture evenly onto the prepared baking sheet.

Bake for 30 minutes, stirring every 10 minutes. Remove from oven and allow mix to cool to room temperature. Pour into bowl and add remaining ½ tsp of Garlic Powder, ½ tsp of Salt and the Cayenne. Stir to combine and store in an airtight container.