Quick Bite: Flavor Frontier

As cool temperatures descend on Western North Carolina, folks are heading to the hills for the best views of autumn foliage. Stowed in their packs will no doubt be the hiker’s trusty staple: trail mix. High in protein and sugar, the hearty snack packs the sustenance necessary for a taxing hike, but there’s no reason any nature lover should have to stomach the same old blend of raisins, peanuts, and M&M’s every year. To treat guests at the Andon-Reid Inn in Waynesville, innkeeper Rachel Reid uses a little cayenne, paprika, and Worcestershire to mix up a spicy snack that you’ll want to savor as much as the view.

Andon-Reid Inn
92 Daisey Ave.
Waynesville
1-(800) 293-6190
www.andonreidinn.com

Andon-Reid Inn Spiced Trail Mix

Servings: 

10

Ingredients: 

• 1/4 cup sugar
• 2 Tbs. sweet paprika
• 1½ tsp. cayenne
• 2 large eggs, whites separated
• 2 tsp. Worcestershire sauce
• 10 cups freshly popped, unsalted popcorn
• 3 cups miniature pretzels
• 1½ cups salted, roasted cashews
• 1½ cups salted, roasted peanuts
• 1½ cups pecans, toasted
• 1½ cups whole almonds, toasted
• Salt, to taste

Directions: 

Preheat oven to 325°F. In a large bowl, whisk together sugar, paprika, and cayenne and mix in egg whites and Worcestershire sauce. Add the rest of the ingredients and toss until nuts, pretzels, and popcorn are coated. Grease two rimmed baking sheets and spread mixture evenly. Place one sheet on the top rack and the other on the bottom and bake for 10 minutes. Switch sheets and continue baking until coating is crisp, another 10 minutes. Spread mixture on two large sheets of parchment paper and allow to sit for a day. Store in an airtight container for up to one week.