Fruit and Nut Trail Mix Recipe

5 2 4
Fruit and Nut Trail Mix Recipe
Fruit and Nut Trail Mix Recipe photo by Taste of Home
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Fruit and Nut Trail Mix Recipe

Read Reviews
5 2 4
Publisher Photo
This mouthwatering mix is filled with fall flavors. “Watching weekend football games, we all enjoy snacking on this sweet and crunchy medley,” writes Mary Ann Dell of Phoenixville, Pennsylvania.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1 package (6 ounces) dried apricots, quartered
  • 3/4 cup golden raisins
  • 3/4 cup walnut halves
  • 1/2 cup salted cashews
  • 1/2 cup sunflower kernels
  • 1/3 cup dried cranberries
  • 1/4 cup sugar
  • 1-1/2 teaspoons Chinese five-spice powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 egg white
  • 1 teaspoon water

Directions

Coat a foil-lined 15-in. x 10-in. x 1-in. baking pan with cooking spray; set aside. In a large bowl, combine the first 10 ingredients. In a small bowl, beat egg white and water on high speed for 1 minute or until frothy; fold into fruit mixture.
Spread into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 4 cups.
Originally published as Fruit and Nut Trail Mix in Light & Tasty August/September 2006, p30

Nutritional Facts

1/3 cup: 206 calories, 11g fat (1g saturated fat), 0 cholesterol, 182mg sodium, 27g carbohydrate (21g sugars, 3g fiber), 4g protein.

  • 1 package (6 ounces) dried apricots, quartered
  • 3/4 cup golden raisins
  • 3/4 cup walnut halves
  • 1/2 cup salted cashews
  • 1/2 cup sunflower kernels
  • 1/3 cup dried cranberries
  • 1/4 cup sugar
  • 1-1/2 teaspoons Chinese five-spice powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 egg white
  • 1 teaspoon water
  1. Coat a foil-lined 15-in. x 10-in. x 1-in. baking pan with cooking spray; set aside. In a large bowl, combine the first 10 ingredients. In a small bowl, beat egg white and water on high speed for 1 minute or until frothy; fold into fruit mixture.
  2. Spread into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 4 cups.
Originally published as Fruit and Nut Trail Mix in Light & Tasty August/September 2006, p30

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MY REVIEW
forgoti8it User ID: 3779289 153275
Reviewed Sep. 25, 2009

"I agree with myrtrose, I would want more than 1/3 cup of this. I would leave out the salt and the sugar, as the cashews are salted, and the dried fruit is very sweet. Also I don't see the reason to use an egg white, so I would omit the egg white.

forgoti8it"

MY REVIEW
myrtrose User ID: 3073135 65737
Reviewed Sep. 24, 2009

"Sorry but dried fruits are a huge No for a diabetic...plus look at the serving size. I know I'd want alot more than 1/3 cup, which would make this a very unhealthy snack! Diabetics have to watch fat and sodium too."

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