CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2007-09-11
Serves: 7-8
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 1 cup blanched slivered almonds
- 1 cup macadamia nuts
- 1 cup cashews
- 1/2 cup diced dried pineapple
- 1 cup golden raisins
- 1 cup dried cherries
- 1 cup dried cranberries
- 1/2 tsp. fine sea salt
Instructions
Pour all of the ingredients into a large mixing bowl (you can leave macadamia's and cashews whole or chop them). Stir to get everything coated with the sea salt (you don't need a lot of the sea salt if you use salted nuts.. but if you buy them unsalted you may want to add a little more).
Divide by cupfuls into sandwich baggies, Each person in your group will have their own.
*note*.. a fun thing to do with kids if you are with a scout group or something, is put the different kinds of fruits and nuts in separate paper bowls and let the kids mix their own snack mix. Just be sure to add a pinch of salt for them, or leave it out entirely, since kids tend to go overboard with salt. Great energy booster.
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