Bacon BBQ Trail Mix {a.k.a. Trail Mix for Carnivores} |
Author: adapted from Chef Edward Lee's recipe
- 12 slices bacon
- 3 Tbs maple syrup
- 1⁄2 cup cashews
- 1⁄2 cup pecans
- 1⁄2 cup sesame sticks
- 1⁄4 cup almonds {Marcona, if you prefer}
- 1⁄4 cup pumpkin seeds
- 2 tbsp. unsalted butter
- 2 tsp. sugar
- 1 tsp. kosher salt
- 1⁄2 tsp. freshly ground black pepper
- 1⁄2 tsp. garlic powder
- 1⁄2 tsp. smoked paprika
- 1⁄4 tsp. cayenne
- 1⁄4 tsp. cinnamon
- 1⁄4 tsp. cumin
- 3 Tbs barbecue sauce
- 6 dried apricots, thinly sliced
- 3 dried figs, thinly sliced
- Heat oven to 250°.
- Lay bacon on an aluminum foil-lined baking sheet fitted with a wire rack. Brush bacon with maple syrup; bake until the fat has rendered and the bacon is dry like jerky, 1–1 1⁄2 hours. Let bacon cool and chop into 1⁄2″ pieces; set aside.
- Heat oven to 300°.
- Heat a 12″ skillet over medium; toast cashews, pecans, sesame sticks, almonds, and pumpkin seeds until fragrant and beginning to color, 3–5 minutes. Add butter, sugar, salt, pepper, garlic powder, paprika, cayenne, cinnamon, and cumin; toss to melt butter. Remove from heat and stir in barbecue sauce; spread evenly onto a parchment paper-lined baking sheet.
- Bake, stirring occasionally, until mixture is dry and toasted, about 25 minutes. Stir in reserved bacon, the apricots, and figs; bake 15 minutes more. Let trail mix cool completely before serving.
- Store in an airtight container up to 1 month.
Recipe by Raisin & Fig at https://www.raisinandfig.com/bacon-bbq-trail-mix-a-k-a-trail-mix-for-carnivores/
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