Honey-Roasted Nuts and Fruit

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Use any variety of mixed nuts or seeds in this trail mix. Dried fruit is a concentrated source of carbohydrates, and the nuts add good fats and protein to this snack, which you can pack in bags for the road.

Yield: 8 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 44%
  • Fat: 9.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2.8g
  • Protein: 3.4g
  • Carbohydrate: 27.8g
  • Fiber: 2.2g
  • Cholesterol: 2mg
  • Iron: 1mg
  • Sodium: 82mg
  • Calcium: 30mg

Ingredients

  • Cooking spray
  • 1 teaspoon butter
  • 1/4 cup honey
  • 1/4 cup slivered almonds
  • 1/4 cup chopped hazelnuts
  • 1/4 cup chopped pecans
  • 1/4 cup sunflower seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • Dash of ground cloves
  • 1 cup raisins

Preparation

  1. Line a baking sheet with parchment paper or foil; coat with cooking spray.
  2. Heat butter in a large nonstick skillet over medium-high heat. Stir in honey; cook 2 minutes or until mixture bubbles around edges of pan. Add nuts and next 5 ingredients (nuts through cloves), and cook over medium heat 8 minutes or until nuts are golden, stirring frequently. Stir in raisins. Immediately spread onto prepared baking sheet; cool completely.
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