Recipe courtesy of Harvard University Dining Services
Makes 9 cups
- 1¾ cups dried apricots
- 1 cup dried cranberries
- 1½ cups dried apple chips
- 1 cup dried blueberries
- 2 cups walnuts
- 1 cup pecans
- 1 cup almonds
- 2½ tablespoons honey
- ½ cup water
- ½ teaspoon cinnamon
- ½ teaspoon real vanilla extract
Preheat oven to 300°F.
To make the spiced nuts, mix honey, water, and cinnamon together. Coat mixed nuts with this mixture. Line a baking sheet with aluminum foil, and spread nuts out in a single layer.
Roast nuts in preheated oven for approximately 15 minutes. Move nut mixture around to release from bottom of pan. Continue to roast for another 10 minutes.
When nuts are ready to come out of oven, toss with vanilla. Let nuts cool completely at room temperature before serving.
Mix dried fruits and nuts in a large bowl. Can be made in advance and stored in an airtight container.
Nutritional information per serving (1/3 cup):
Calories: 190⁄ Protein: 3 g ⁄ Carbohydrate: 22 g ⁄ Fiber: 3 g ⁄ Sodium: 30 mg
Saturated fat: 1 g ⁄ Polyunsaturated fat: 5 g ⁄ Monounsaturated fat: 4 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
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