Camilla – Page 19 – Family Feast

You can make holiday snacks that taste rich but stay healthy, and these 12 trail mixes show how. Mix nuts, seeds, dried fruit, and a little sweetener or spice, then toast or toss to bring out flavor. Each recipe gives simple swaps for allergies and tips for storage, so you’ll have grab-and-go snacks for parties or gifts. Try one, and you’ll want to see the rest. Spiced Cranberry-Pistachio Crunch Spiced Cranberry-Pistachio Crunch — a zippy, festive snack that’s sweet, salty, and lightly spiced. Ingredients: 2 cups unsalted pistachios (shelled) 1 cup dried cranberries 1 cup raw almonds 1/2 cup pumpkin seeds (pepitas) 2 tablespoons maple syrup 1 tablespoon coconut oil (melted) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cardamom (optional) Pinch of cayenne or black pepper (optional, for a little kick) Pinch of fine sea salt How to Make: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment. In a bowl, stir together the maple syrup, melted coconut oil, cinnamon, ginger, cardamom, cayenne (if using), and a pinch of salt. Add the pistachios, almonds, and pumpkin seeds to the bowl and toss until everything is evenly coated. Spread the nut and seed mix in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway, until fragrant and lightly toasted—watch closely so they don’t burn. Let the toasted nuts cool completely on the sheet; they’ll crisp as they cool. Once cool, add the dried cranberries and toss to combine. Store in an airtight container at room temperature for up to two weeks. Enjoy this crunchy, spiced mix by the handful or sprinkled over yogurt for a festive boost! Dark Chocolate-Almond Peppermint Mix A festive, minty crunch that’s sweet, rich, and perfect for holiday snacking. Ingredients: 2 cups raw almonds 1 cup dark chocolate chips (70% cocoa or your favorite) 1/2 cup white chocolate chips (for peppermint drizzle) 1 cup crushed peppermint candy canes or peppermint candies 2 tablespoons coconut oil 1 tablespoon maple syrup or honey (optional, for slight sweetness) 1/4 teaspoon sea salt 1/2 teaspoon vanilla extract (optional) How to Make: Preheat the oven to 350°F (175°C). Spread almonds on a baking sheet in a single layer. Roast almonds 8–10 minutes, stirring once, until fragrant and lightly toasted. Let cool. Place dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. Stir vanilla and maple syrup (if using) into the melted dark chocolate. Pour the dark chocolate over cooled almonds and toss gently until almonds are evenly coated. Line a baking sheet with parchment paper and spread the chocolate-coated almonds out so they don’t clump. Refrigerate 10–15 minutes to set. Meanwhile, melt white chocolate chips in the microwave in 15–20 second bursts, stirring until smooth. Use a spoon to drizzle the white chocolate over the set dark chocolate almonds. Immediately sprinkle crushed peppermint evenly over the drizzle so it sticks. Sprinkle sea salt lightly over the mix for a sweet-salty balance. Let the mix sit in the fridge another 10 minutes to fully set. Break apart any clusters, transfer to a bowl or airtight container, and store in the refrigerator for up to two weeks. Enjoy this crunchy, chocolatey peppermint mix — it’s holiday magic in every bite! Maple-Roasted Walnut and Pecan Blend Maple-Roasted Walnut and Pecan Blend — a warm, toasty snack with a sweet maple kiss. Ingredients: 2 cups raw walnuts 2 cups raw pecan halves 2 tablespoons pure maple syrup 1 tablespoon olive oil (or melted coconut oil) 1/2 teaspoon kosher salt (adjust to taste) 1/4 teaspoon ground cinnamon Pinch of freshly ground black pepper (optional, for contrast) Optional: 1/4 cup dried cranberries or chopped dried apricots (for a fruity finish) How to Make: Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper. In a large bowl, toss the walnuts and pecans with the maple syrup and oil until evenly coated. Sprinkle in the salt, cinnamon, and black pepper, then stir so the spices cling to the nuts. Spread the nut mixture in a single layer on the prepared baking sheet. Roast for 12–15 minutes, stirring once halfway through, until nuts are golden and fragrant. Watch closely to avoid burning. Remove from the oven and let the nuts cool on the pan; they’ll crisp up as they cool. If using dried fruit, stir it in once the nuts are completely cool so the fruit stays chewy. Store in an airtight container at room temperature for up to two weeks. Serve by the handful for a cozy snack or add to salads for extra crunch — enjoy the sweet and toasty goodness! Orange-Zest Cashew and Apricot Medley Bright, zesty, and perfectly snackable—this Orange-Zest Cashew and Apricot Medley is sunshine in a bowl. Ingredients: 2 cups raw cashews 1 cup dried apricots, chopped into bite-sized pieces 1/2 cup raw almonds (optional for extra crunch) 1/3 cup unsweetened shredded coconut Zest of 1 large orange (about 1 tablespoon) 2 teaspoons orange juice (fresh) 1 tablespoon honey or maple syrup (optional, for a touch of sweetness) 1/4 teaspoon sea salt 1/4 teaspoon ground cinnamon 1 tablespoon chia seeds or hemp seeds (optional, for extra nutrition) How to Make: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. In a large bowl, toss the cashews (and almonds if using) with the orange zest, orange juice, honey or maple syrup, sea salt, and cinnamon until evenly coated. Spread the nut mixture in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway through, until nuts are golden and fragrant—watch closely to avoid burning. Remove from the oven and let the nuts cool for 5 minutes on the sheet. Transfer the nuts to the bowl with the chopped apricots, shredded coconut, and chia/hemp seeds; toss to combine. Let the medley cool completely so the apricots soften slightly and flavors meld, then store in an airtight container. Enjoy this bright, chewy-crunchy mix whenever you need a cheerful snack! Gingered Raisin and Sunflower Seed Trail Mix Gingered Raisin and Sunflower Seed Trail Mix — a zesty, chewy snack that packs a sweet-and-spicy punch for hikes or afternoon cravings. Ingredients: 1 cup golden raisins 1 cup regular (dark) raisins 1 cup raw sunflower seeds (hulled) 1/2 cup crystallized ginger, finely chopped 1/2 cup unsweetened coconut flakes (optional) 1/4 cup pumpkin seeds (pepitas) 2 tbsp maple syrup or honey 1 tbsp coconut oil 1/2 tsp ground cinnamon Pinch of sea salt Zest of 1 small orange (optional, for brightness) How to Make: Preheat the oven to 300°F (150°C) if you’d like a lightly toasted mix; otherwise you can skip to step 3 for a no-bake version. In a small saucepan over low heat, melt the coconut oil with the maple syrup (or honey), then stir in the cinnamon and a pinch of salt until combined. In a large bowl, combine the sunflower seeds, pumpkin seeds, coconut flakes, both kinds of raisins, and chopped crystallized ginger. Pour the warm syrup mixture over the dry ingredients and toss gently until everything is evenly coated. If toasting, spread the mixture in a single layer on a baking sheet lined with parchment and bake for 10–12 minutes, stirring once halfway through, until seeds are lightly golden. Watch closely so the raisins don’t burn. Remove from the oven (or simply proceed if not toasting) and stir in the orange zest while the mix is still warm. Let cool completely on the baking sheet; the coating will set as it cools. Store in an airtight container at room temperature for up to two weeks, or refrigerate for longer shelf life. Enjoy this zingy, chewy trail mix on the trail, at your desk, or anytime you want a bright, energizing bite! Toasted Coconut, Macadamia, and Dark Chocolate Bites Crunchy, tropical bites with rich macadamia and dark chocolate — perfect for snacking or gifting. Ingredients: 1 cup unsweetened shredded coconut 1 cup raw macadamia nuts 3/4 cup dark chocolate chips (60–72% cacao) 1 tablespoon coconut oil or neutral oil 1–2 tablespoons maple syrup or honey (optional, for a touch of sweetness) 1/4 teaspoon sea salt (plus extra for sprinkling) 1/4 teaspoon vanilla extract (optional) How to Make: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Spread the shredded coconut and macadamia nuts in a single layer on the sheet. Toast in the oven for 6–8 minutes, stirring once halfway, until the coconut is golden and the macadamias are fragrant — watch closely so the coconut doesn’t burn. Remove the tray and let the toasted coconut and nuts cool a few minutes. Meanwhile, melt the dark chocolate with the coconut oil in a heatproof bowl over a simmering pan of water or in 20–30 second microwave bursts, stirring until smooth. Stir in maple syrup or honey and vanilla if using, and mix in the 1/4 teaspoon sea salt. Toss the toasted coconut and macadamias into the melted chocolate until well coated, or spoon clusters onto the prepared parchment in bite-sized mounds. Sprinkle a pinch of sea salt over each cluster and place the tray in the fridge or a cool spot until the chocolate sets, about 20–30 minutes. Once firm, break into bites (if needed) and store in an airtight container in the fridge or at cool room temperature. Enjoy these tropical, chocolatey bites — they’re irresistible with a cup of tea or packed into holiday tins! Savory Rosemary-Parmesan Almond Mix A crunchy, herb-scented snack that’s salty, cheesy, and impossible to stop munching. Ingredients: 2 cups whole almonds (raw or roasted) 1 tablespoon olive oil 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 cup freshly grated Parmesan cheese 1/2 teaspoon sea salt (adjust to taste) 1/4 teaspoon freshly ground black pepper Optional: pinch of red pepper flakes for a little heat How to Make: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Toss the almonds with olive oil in a bowl until evenly coated. Add chopped rosemary, garlic powder, onion powder, salt, and pepper; stir to evenly coat the nuts. Spread the almonds in a single layer on the prepared baking sheet. Roast for 10–12 minutes, stirring once halfway through, until fragrant and lightly browned. Remove from the oven and immediately sprinkle the grated Parmesan over the hot almonds; toss gently so the cheese clings as it melts slightly. Let the mix cool completely on the baking sheet — the nuts will crisp up as they cool. Once cool, add red pepper flakes if using, taste and adjust seasoning, then transfer to an airtight container. Serve these savory rosemary-Parmesan almonds at your next gathering or keep a jar handy for irresistible snacking! Apple-Cinnamon Granola and Pecan Mix A cozy, crunchy Apple-Cinnamon Granola and Pecan Mix that tastes like a warm hug in every bite. Ingredients: 3 cups rolled oats (old-fashioned) 1 cup chopped pecans 1 cup unsweetened dried apple pieces or finely chopped dried apples 1/2 cup raw pumpkin seeds (pepitas) or sunflower seeds 1/4 cup shredded unsweetened coconut (optional) 1/4 cup maple syrup or honey 3 tablespoons coconut oil (melted) or olive oil 1 teaspoon pure vanilla extract 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg (optional) 1/4 teaspoon fine sea salt Zest of 1 small apple or 1/2 teaspoon lemon zest (optional, for brightness) How to Make: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. In a large bowl, combine the oats, chopped pecans, pumpkin seeds, shredded coconut (if using), cinnamon, nutmeg, and salt. In a small bowl or measuring cup, whisk together the maple syrup (or honey), melted coconut oil, and vanilla extract. Pour the liquid mixture over the dry ingredients and stir until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for 12–18 minutes, stirring once halfway through, until golden and fragrant—watch closely so it doesn’t burn. Remove from the oven and let the granola cool completely on the baking sheet; it will crisp up as it cools. Once cool, stir in the dried apple pieces and apple or lemon zest. Store in an airtight container at room temperature for up to 2 weeks. Serve it by the handful, over yogurt, or as a crunchy topping—enjoy the warm apple-cinnamon goodness! Chili-Lime Pumpkin Seed and Peanut Mix A zesty, crunchy snack that pairs smoky chili and bright lime with roasted pumpkin seeds and peanuts for an addictive holiday nibble. Ingredients: 1 cup raw pumpkin seeds (pepitas) 1 cup dry-roasted peanuts (or raw, if you prefer) 1 tablespoon olive oil (or avocado oil) 1/2 teaspoon chili powder (adjust to taste) 1/4 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional, for extra heat) Zest of 1 lime 1 tablespoon fresh lime juice 1 teaspoon sea salt (or to taste) 1 teaspoon honey or maple syrup (optional, for a touch of balance) Freshly ground black pepper, a pinch How to Make: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. In a medium bowl, toss pumpkin seeds and peanuts with olive oil until lightly coated. Sprinkle chili powder, smoked paprika, cayenne (if using), salt, and black pepper over the seeds and nuts; toss to coat evenly. Spread the mixture in a single layer on the prepared baking sheet. Roast for 12–15 minutes, stirring once halfway through, until golden and fragrant—watch closely so they don’t burn. Remove from the oven and immediately drizzle with lime juice, add lime zest, and toss; if using, drizzle honey or maple syrup and toss again to combine. Let cool completely on the baking sheet; the mix will crisp up as it cools. Store in an airtight container at room temperature for up to 1 week. Enjoy the spicy-sour crunch—perfect for snacking, gifting, or topping salads! Pear, Brie-Style Cashew, and Walnut Mix A cozy, sweet-savory trail mix that tastes like dessert with a crunchy, creamy bite. Ingredients: 1 cup dried pear pieces (or dried pear chips), roughly chopped if large 1 cup raw cashews 3/4 cup toasted walnuts, roughly chopped 1/2 cup dried cranberries 1/3 cup shelled pumpkin seeds (pepitas), toasted 2 tablespoons olive oil or melted coconut oil 1 teaspoon maple syrup or honey (optional, for a touch of sweetness) 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/8 teaspoon freshly ground black pepper (optional, for a subtle savory warmth) Zest of 1/2 small lemon (optional, for brightness) How to Make: Preheat the oven to 350°F (175°C) if you want the nuts toasted; otherwise skip to step 3. Toss the cashews and walnuts with olive oil, maple syrup (if using), sea salt, and cinnamon on a baking sheet. Spread into a single layer. Roast the nuts 8–10 minutes, stirring once, until fragrant and lightly golden. Let cool slightly. Combine the cooled nuts, dried pear pieces, dried cranberries, and toasted pumpkin seeds in a large bowl. Add the lemon zest and a pinch of black pepper if using. Toss gently to mix everything evenly. Taste and adjust: add a little more salt or a drizzle of maple syrup if you prefer sweeter or saltier. Store the trail mix in an airtight container at room temperature for up to 2 weeks. Enjoy a handful for a sweet-savory pick-me-up that feels like a festive treat! Mulled Spice Fig, Date, and Hazelnut Mix Warm-spiced figs, sweet dates, and toasty hazelnuts make this trail mix feel like a cozy holiday mug in every handful. Ingredients: 1 cup dried figs, quartered 1 cup pitted Medjool dates, chopped 1 1/2 cups raw hazelnuts, toasted and roughly chopped 1/2 cup raw almonds (optional for extra crunch) 1/4 cup pumpkin seeds Zest of 1 orange 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1 tbsp maple syrup or honey (optional, for light glazing) Pinch of sea salt How to Make: Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast 8–10 minutes until fragrant; let cool and chop roughly. If using almonds, add them to the baking sheet for the last 6–8 minutes to toast lightly; cool. In a large bowl, combine the quartered figs, chopped dates, toasted hazelnuts, almonds (if using), and pumpkin seeds. Add orange zest, cinnamon, ginger, cloves, and a pinch of sea salt. Toss to distribute the spices evenly. If you want a slightly sticky glaze, drizzle the maple syrup or honey over the mix and toss gently until coated. Spread the mix on a baking sheet and bake 6–8 minutes at 350°F to warm and set the glaze; watch closely so the fruit doesn’t brown too much. Let the trail mix cool completely; it will crisp up a bit as it cools. Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer freshness. Enjoy a handful and let the mulled spice flavors transport you to a cozy holiday evening. Cardamom-Saffron Pistachio and Cranberry Mix A fragrant, jewel-toned snack that feels like a festive hug in every handful. Ingredients: 1 cup shelled pistachios (unsalted) 1 cup dried cranberries 1/2 cup raw or roasted almonds (optional for extra crunch) 2 tbsp pumpkin seeds (pepitas) 1 tbsp sunflower seeds 1 tbsp chia or flax seeds (optional) 1 tbsp coconut oil 1 tbsp honey or maple syrup 1/2 tsp ground cardamom (or 6–8 lightly crushed green cardamom pods) A pinch of saffron threads, steeped in 1 tbsp warm water or milk Zest of 1 small orange (or 1/2 orange) 1/4 tsp fine sea salt (omit if using salted nuts) 1–2 tsp sesame seeds (optional) 2 tbsp desiccated coconut or coconut flakes (optional) How to Make: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper. If using whole cardamom pods, lightly crush them; if using ground cardamom, have it ready. In a small bowl, combine coconut oil and honey (or maple syrup). Stir in ground cardamom, the saffron with its soaking liquid, orange zest, and sea salt until smooth. Place pistachios, almonds, pumpkin and sunflower seeds, and sesame seeds (if using) in a large mixing bowl. Pour the saffron-cardamom glaze over the nuts and seeds. Toss gently to coat everything evenly. Spread the coated mixture in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway through, until nuts are fragrant and lightly golden. Watch closely so the saffron doesn’t burn. Remove from oven and let cool for 5 minutes on the sheet. Toss in dried cranberries and desiccated coconut or flakes. Once fully cooled, transfer to an airtight container. Store at room temperature for up to 2 weeks, or refrigerate for longer freshness. Enjoy this aromatic, sweet-salty mix whenever you need a festive pick-me-up — it’s like holiday joy in your pocket! Conclusion You’ve got a dozen easy mixes to try, so pick one and start today. Measure nuts, seeds, and dried fruit, then toast or toss them with a little sweetener or spice if the recipe calls for it. Let roasted mixes cool before storing in airtight jars. Label and date each batch, and keep them in a cool place. Share jars with friends or set out a bowl at gatherings—you’ll have snacks that taste like a treat.