I may have to plan more hikes just to have an excuse to make more trail mix. This concoction was inspired by the Quilcene River Trail Mix from the Ballard Market, but Seattle seems like an excessive drive even for this binge-inducing trail mix. With help from the bin label I came up with the ingredient list below. Quantities depend on the size of your batch and your preferences, for example, I cut out hazelnuts all together from the original mix, but here’s a starting point:

• Cashews
• Pumpkin seeds
• Sunflower seeds
• Almond slices
• Walnuts
• Pecans
• Pomegranate Craisins
• Agave syrup
• Vanilla extract
• Salt

At home: Start by preheating your oven to 350 degrees. Combine all nuts and craisins into a large Tupperware container or plastic bag, give ingredients an initial mix. Add in a healthy dose of agave syrup and a splash of vanilla extract. Put the lid on the Tupperware or zip the bag closed and shake what your mama gave you – along with the trail mix container – until everything is coated in agave-vanilla goodness. Spread trail mix over a cookie sheet, sprinkle with salt, and bake for 10 minutes. If you don’t bake the trail mix you’ll have a gooey bear-attracting mess out on the trail, and I will not be held accountable for such things. However, I will take credit for that delightful smell wafting out of your kitchen.

On the trail: Open bag. Eat.

I’m calling this my Pacific Northwest Trail Mix, as that is where the inspiration hails from. Plus the PNW is delightful, just like this yummy treat.

Happy,
Trails