Recipe By : The California Culinary Academy
Serving Size : 40 Preparation Time :0:40
Categories : Appetizers & Hors d'Oeuvres Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Brazil nuts -- unskinned
1 pound almonds -- unskinned
1 pound blanched cashews
1/2 pound pine nuts
1/4 pound muscat raisins or seedless dark raisins
1/3 pound golden raisins
1/3 cup Marsala or sweet vermouth
1/2 pound shelled pistachio nuts
1/4 cup shredded unsweetened coconut
1/4 cup lightly salted sunflower seeds
1/4 cup finely minced dried apricots
salt -- to taste
Worcestershire sauce -- to taste (optional)
1. Preheat oven to 350 degrees F. Toast Brazil nuts, almonds, cashews, and
pine nuts on cookie sheets until lightly browned and fragrant. Set aside
to cool.
2. In a medium saucepan, combine dark and golden raisins with Marsala.
Bring to a boil, reduce heat, and simmer gently until liquid has
evaporated (20 to 30 minutes). Set aside to cool.
3. Combine cooled toasted nuts with raisins, pistachios, coconut,
sunflower seeds, and apricots. Season with salt and Worcestershire sauce
(if used).
Makes about 10 cups.
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NOTES : This concoction is addictive, whether you call it trail mix, party
mix, or bridge mix, and is best when you make your own. This recipe yields
a large batch; store any extra in an airtight container.
Nutr. Assoc. : 0 0 2505 0 4882 0 4106 4512 4923 1452 3090 0 0
