Ingredients with Measurements:
- 1 cup hazelnuts
- 1 cup almonds
- 1 cup cashews
- 1 cup dried cranberries
- 1 cup dark chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/4 cup honey
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Special equipment needed:
- Baking sheet
- Parchment paper
- Large mixing bowl
- Small saucepan
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the hazelnuts, almonds, and cashews on a baking sheet lined with parchment paper. Roast in the oven for 10-12 minutes, or until fragrant and lightly browned.
3. In a large mixing bowl, combine the roasted nuts, dried cranberries, and dark chocolate chips.
4. In a small saucepan, melt the coconut oil over low heat. Add the cocoa powder, honey, vanilla extract, and sea salt. Stir until smooth.
5. Pour the chocolate mixture over the nut and fruit mixture. Use a wooden spoon to stir until everything is well coated.
6. Spread the mixture back onto the baking sheet and let it cool completely.
7. Once cooled, break the scroggin into bite-sized pieces and store in an airtight container.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
350°F
Serving size:
Makes about 6 cups of scroggin
Nutritional information:
Per 1/4 cup serving:
Calories: 200
Fat: 15g
Carbohydrates: 15g
Fiber: 3g
Sugar: 8g
Protein: 4g
Substitutions for ingredients:
- You can use any combination of nuts and dried fruit that you like.
- Maple syrup or agave nectar can be used instead of honey.
- Milk chocolate or white chocolate chips can be used instead of dark chocolate chips.
Variations:
- Add shredded coconut or chopped dates for extra sweetness.
- Use different types of nuts, such as pecans or walnuts.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to let the scroggin cool completely before breaking it into pieces, or it may crumble.
- Store the scroggin in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve in a bowl or jar with a scoop or spoon.
Garnishes:
Sprinkle with sea salt or cocoa powder.
Pairings:
Serve with a glass of milk or hot cocoa.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the chocolate mixture is too thick, add a little more coconut oil to thin it out.
- If the scroggin is too sticky, spread it out on a baking sheet and let it dry out for a few hours.
Food safety advice:
Make sure to roast the nuts before using them to kill any bacteria.
Food history:
Scroggin is a traditional trail mix that originated in New Zealand.
Flavor profiles:
Sweet, nutty, and chocolatey.
Serving suggestions:
Enjoy as a snack or take it on-the-go for a quick energy boost.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Taste: Rich, Nutty, Sweet, Chocolatey