Meringue Fruit TartsMarch 30, 2020
Grilled PitaApril 29, 2020
store sealed at room temperature for up to 2 weeks
1 1/2 cups (128g) dried coconut flakes
1 1/2 cups (180g) pecan halves, chopped into 1/2-inch (12-mm)pieces
1 cup (120g) cashews, chopped into 1/2-inch (12-mm)pieces
3/4 cup (90g) walnut halves, chopped into 1/2-inch (12-mm) pieces
3/4 cup (115g) whole almonds, chopped into 1/2-inch (12-mm) pieces
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (180ml) maple syrup or honey
3 tablespoons (45ml) vegetable oil
4 teaspoons light brown sugar
3/4 cup (105g) dried cranberries
1/2 cup (80g) raisins
3/4 cup (114g) chopped dates or dried apricots (no larger than 1/2-inch (12-mm) pieces)
Preheat oven to 300°F (150°C).
Line a jelly-roll pan with parchment paper, making sure the paper goes 1/2 inch (12 mm) up the sides of the pan, or use a roasting pan. Place the coconut, pecans, cashews, walnuts, almonds, cinnamon, and salt in the pan and toss.
In a 1-cup liquid measuring cup or microwave-safe bowl, combine the maple syrup, oil, and brown sugar; heat in the microwave oven for 45 seconds, or until the sugar dissolves. Stir well. Pour the syrup over the nut mixture and toss to coat.
Spread the nut mixture evenly on the prepared baking pan and bake for 45 to 50 minutes, stirring every 10 minutes, until the nuts are browned. Let cool in the pan for 30 minutes. Mix in the dried cranberries, raisins, and dates. May be made up to 1 week ahead; store in a freezer bag or airtight container.