January 26, 2007, Newsletter Issue #103: Sweet and Salty Trail Mix
Tip of the Week
This snacks is high in calcium.
Sweet and Salty Trail Mix
1 cup each unblanched almonds and hazelnuts
1 tbsp. vegetable oil
1/2 tsp. salt
1 cup roasted, salted soy nuts
1 cup dried apricots, quartered
Preheat oven to 250 degrees F. On a baking sheet, stir together almonds and hazelnuts. Drizzle with oil and sprinkle with salt. Toss to coat well. Spread out in a single layer on baking sheet. Bake for 8 to 10 minutes, until golden brown and fragrant. Remove from oven; put baking sheet on wire rack. Let nut mixture cool completely.
In a large bowl, stir together soy nuts, apricots, almonds and hazelnuts. Trail mix can be stored in an airtight container for up to 24 hours.
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