Trail mix is usually a blend of sweet and salty ingredients, but it doesn’t have to be. This trail mix is savory all the way, combining roasted nuts and seeds with crispy bits of bacon and the delicious lard it renders.
Here, cashews, almonds and pumpkin seeds are flavored with coconut aminos, smoked paprika and a pinch of cayenne – but you can use your own favorite nut/seed combination. It’s also easy to imagine adding some finely chopped, fresh rosemary or other spices to the mix.
This addictive snack is almost too dangerous to make when you’re home alone. Instead, share it with friends. Make a double batch of bacon trail mix, set it out at a party and watch it fly.
Time in the Kitchen: 1 hour
*The egg white whisked with water is optional, but helps spices adhere better.
Line a large baking sheet with foil. Lay the strips of bacon out, spaced so they’re not touching. Put the pan in the oven and turn the temperature up to 400 ºF/205 ºC (no need to preheat).
Cook bacon 20 to 25 minutes until crispy. Use tongs to move the bacon onto a plate to cool. Pour the bacon grease out of the pan and set aside.
Turn the oven temperature down to 300 ºF/150 ºC.
In a large bowl, whisk the egg white and water until frothy. Add in the nuts and seeds, and mix well to coat. Drain the nuts and seeds in a colander for a few minutes, stirring and pressing with a rubber spatula a few times, so excess egg white drips off.
Return the nuts and seeds to the large bowl and add the coconut aminos, paprika and cayenne. Mix well. Pour in the bacon grease and mix well again.
Spread the nuts out on the same baking sheet the bacon was cooked on.
Roast 30 minutes, mixing once.
Remove from the oven and immediately scrape onto a large plate or pan to cool (or it will stick to the aluminum foil). Chop the bacon up into small pieces and combine with the cooled nuts and seeds. Let the nuts cool completely before storing in an airtight container. If not eating within 24 hours, store the bacon trail mix in the refrigerator.