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By: Mark M. DeNittis December, 2001

Howdy again! This month we're going nuts. Not nuts as Dad used to say I was, especially when I would pull in the driveway and he would see remnants of mud clods on the roof of my old K-5 Blazer from the second floor window. I tried so hard to wash it all off too! Must of missed the roof, oh well!

These recipes provide good snacking for long road trips or long hikes up to those beautiful destinations. The salty sunflower seeds you can buy at the gas station for fifty cents a package are OK but the following recipes are much better. Set them individually or mix them together for a great trail mix. Of course what would an article on trail mixes be without a good "party mix" (Nuts, Bolts, Gears & Bearings) recipe? Nuts are a great source of protein as well. Some nuts such as pecans and peanuts tend to be high in fat but will provide a good pick-me-up when needed out on the trail.

Chili Roasted Pecans; Yield 3 lbs

• 1.5 Quarts Pecans, Shelled
• 1 Egg White
• 13 oz. Granulated Sugar
• 3 oz. Chimayo Chili Powder (or to taste)
• 1/4 Tablespoon Cinnamon
• 1 Teaspoon Kosher Salt

Method of Preparation

1. In a bowl whip the egg whites to stiff peaks.
2. Mix the sugar, chili powder, cinnamon, and salt together. Add to the egg whites and mix well.
3. Add the nuts to coat entirely. Place on a sheet pan lined with parchment paper.
4. Bake in a preheated 350-degree oven.
5. Stir often to prevent sticking. Continue to toast until most of the moisture has evaporated from the nuts.
6. Remove from the oven and let cool.
7. Once completely cool, place in an airtight container, label and date.

Coconut-Pineapple Glazed Macadamias: Yield 2 1/2 lbs.

For a tropical flair, even if you are totally landlocked in the middle of a desert, close your eyes and envision the pounding surf as you munch on these.

• 1/2 cup Coco Lopez *In your local supermarket (Sweetened Coconut Milk)
• 1/4 cup Pineapple Juice
• 1/4 cup Dark or Spiced Rum
• 2 1/2 lbs. Macadamia Nuts
• 8 oz. Egg Whites
• 1/4 lb. Granulated Sugar
• 1/2 cup Shredded Coconut
• 1/4 Tablespoon Kosher Salt

Method of Preparation

1. Combine the Coco Lopez, rum and Pineapple juice in a saucepan and bring to a boil.
2. Let reduce to a syrupy consistency. Set the mixture aside to cool.
3. Place the nuts on a baking sheet or pan and place in a 300-degree oven until golden. Remove from oven and let cool.
4. Whip egg whites to a stiff peak and add the salt and sugar.
5. Combine the nuts, shredded coconut and syrup, and mix well.
6. Add the egg whites to this mixture and mix well.
7. Spread the mixture on a lightly oiled sheet pan and bake in 300-degree oven, stirring frequently until the moisture is absorbed.
8. Take out and cool, once cooled place in airtight containers.

Pistachio Nut Brittle Yields 8 servings

• 4 cups Sugar
• 2 Cups Light Corn Syrup
• 1 cup Water
• 4 Cups Pistachios, Shelled
• 4 Tablespoons Butter
• 1 Teaspoon Vanilla Extract
• 2 Teaspoons Baking Soda

Method of Preparation

1. In a heavy bottom saucepan, combine the sugar, syrup and water.
2. Bring to a boil and cook until semi-thick beyond the syrupy stage.
3. Turn heat to low and add the nuts. Simmer until almost very thick.
4. Remove from the heat and fold in the butter, vanilla and baking soda.
5. Mix well and pour onto parchment paper or lightly oiled sheet-pan to let cool.
6. Break into pieces and place in storage containers.

Nuts, Bolts, Gears, and Bearings Yields 18 cups

• 6 cups Chex Cereal
• 1 cup Pepita Seeds (Pumpkin Seeds)
• 1 cup Honey Roasted Peanuts
• 1 cup Goldfish, your favorite flavor
• 2 cups Pretzels, your favorite shape (Pretzels are like personalities: some are well rounded, some are straight and narrow, some are big and bold, and then of course there are the twisted...need I say more)
• 6 cups Cheerios
• 1 cup Cheese-itz
• 3/4 cups Bacon Drippings (AKA: 10-W30)
• 3/4 cup butter (AKA: 10-W40)
• 2 tablespoons Worcestershire sauce
• 1 drop Liquid Smoke (THIS IS NOT THE DRIPPINGS FROM YOUR TAIL PIPE)
• 1 teaspoon Garlic powder
• 1 teaspoon seasoned salt "Lawry's Seasoned Salt" or "Zatarain's Creole Seasoning"
• 2 teaspoons Tabasco Sauce or Frank's Red Hot Sauce

Method of Preparation:

1. Over low heat melt together the butter and bacon drippings.
2. Stir in the Worcestershire, garlic powder, seasoned salt and Tabasco.
3. Bring to a boil and remove from heat.
4. In a large bowl mix together the nuts, cereals, seeds, Goldfish, pretzels, and Cheese-itz.
5. Add the seasoning mixture and toss to coat well.
6. Place the mix on baking sheet pans.
7. Bake at 225 for 1 hour, stirring every 15 minutes.