Posted by Stephanie Simpson on
FoodHappy has left the city!
Yesterday morning, I packed my suitcase and piled into a rental car with my colleagues to make the five-hour trip to Banff, where I’ll be calling a conference centre hotel room home for the next seven days.
And, as any good Canadian knows, you can’t head to the mountains without trail mix.
Well, it turns out I’m not a very good Canadian. Because I made this trail mix the evening - mere hours! - before I left for Banff. And it disappeared long, long before I arrived (and would have even if we hadn’t stopped for ice cream and hadn’t missed our exit. Twice.).
Packed with crunchy toasted almonds, rich manchego cheese, sweet dried fruit, hot smoked paprika and fresh orange zest, this Spanish-style trail mix (do they have trail mix in Spain? Anyone?) has it all. Which is why I ate it all.
Seriously, I loathe to think how much of this I consumed in 18 hours and - furthering my bad-Canadian behavior - I only shared it with one other person; not that I didn’t offer it around to all of my rental car companions of course, but I didn’t save any either.
So make sure you make some - it’s awesome! - but make sure you have people to share it with too. Otherwise you may find that you’re the proverbial slowest-moving member of your hiking group. And when you’re in bear country, that’s bad news. Wish me luck!
1 cup whole natural almonds
¾ tsp smoked paprika
½ tsp finely grated orange peel
¾ cup ⅓-inch cubes dried apricots
¾ cup ⅓-inch cubes dried pitted dates
½ cup ⅓-inch cubes manchego cheese
Toast almonds in a large pan over medium heat until golden and fragrant, 10-12 minutes. Remove from heat and toss with paprika, orange peel, and a big pinch of both salt and pepper. Allow almonds to cool to room temperature, then toss with apricots, dates and cheese. Serve at room temperature, storing any extras in an air-tight container in the fridge for up to two days.
*I like the quantities outlined below, but if you know you’re particularly fond of one thing (say, delicious manchego cheese), don’t be afraid to adjust the quantities a bit!