Type what you have

Ingredients

• ✓ mixed nut
• water
• honey
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and spread nuts onto baking sheet.
2. 2 Bake in the preheated oven for 5 minutes; shake the baking sheet to flip the nuts. Continue baking until toasted, about 5 minutes more. Turn off the oven but leave the nuts in the oven until slightly cooled, about 10 minutes.
3. 3 Transfer nuts to a large bowl and top with water. Cover bowl and let soak for 30 minutes.
4. 4 Remove nuts from soaking water using a slotted spoon, reserving the soaking water. Place nuts in a blender; add 1 cup soaking water. Blend on low for 30 seconds. Add 1 cup soaking water and blend again for 1 minute. Add the remaining soaking water and blend on medium for 30 seconds. Allow nut milk to rest for 10 minutes.
5. 5 Pour nut milk through a sieve or a nut bag into a glass container. Stir honey and salt into nut milk. Cover container and store in the refrigerator.

By Buckwheat Queen

Ingredients

• ✓ mixed nut
• butter
• chili-lime seasoning

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butter and chili-lime seasoning in a bowl. Add nuts; toss until evenly coated. Transfer to the prepared baking sheet; spread in a single layer.
3. 3 Bake in the preheated oven until nuts are lightly browned, 8 to 20 minutes, stirring every 5 to 7 minutes. Transfer nuts to a paper towel-lined plate; cool completely before serving or storing.

By France Cevallos

Ingredients

• ✓ mixed nut
• saltine cracker
• butter
• white sugar
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange crackers onto the prepared baking sheet.
3. 3 Stir butter and sugar together in a bowl until the sugar dissolves; drizzle over the crackers.
4. 4 Bake crackers in preheated oven until golden brown, about 10 minutes.
5. 5 Spread chocolate chips over the crackers to cover completely immediately after removing the baking sheet from the oven, allowing the residual heat to melt the chocolate. Sprinkle nuts over the chocolate layer before it re-solidifies.
6. 6 Cool the bark to room temperature. Once the chocolate is again firm, break the sheet into pieces to resemble tree bark.

By FRANKANDANG

Ingredients

• ✓ mixed nut
• coconut
• beef jerky
• pumpkin seed
• cranberry
• apricot

Instructions

1. 1 Place coconut in a large skillet over low heat. Heat until toasted to desired doneness, about 5 minutes. Turn heat off and let cool.
2. 2 Place nuts, jerky, pumpkin seeds, cranberries, and apricots in an airtight container and shake to combine. Add cooled coconut and shake again.

By Soup Loving Nicole

Ingredients

• ✓ mixed nut
• butter
• brown sugar
• egg
• peanut butter
• vanilla extract
• chickpea flour
• cornstarch
• baking powder
• salt
• chocolate
• rolled oat

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets.
2. 2 Beat butter, brown sugar, egg, peanut butter, and vanilla extract together in a bowl until smooth. Mix chickpea flour, cornstarch, baking powder, and salt in a separate bowl; add to butter mixture and mix thoroughly into a cookie dough. Fold chocolate, oats, and nuts into the dough.
3. 3 Chill dough in refrigerator for at least 15 minutes.
4. 4 Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets.
5. 5 Bake in preheated oven until golden brown, 10 to 13 minutes. Let cookies cool on baking rack for 2 to 3 minutes before removing to a wire rack to cool completely.

By Robin Stauffer

Ingredients

• ✓ mixed nut
• bacon
• butter
• brown sugar
• corn syrup
• bourbon
• worcestershire sauce
• chipotle chile powder
• crispy rice cereal square
• corn cereal
• pretzel
• oatmeal cereal square

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until very crisp and evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 1/2-sheet cake pans or large baking pans with parchment paper, allowing paper to overlap the sides and ends.
3. 3 Microwave butter in a large heat-proof glass measuring cup until melted. Mix in brown sugar, corn syrup, bourbon, and Worcestershire sauce. Return butter mixture to the microwave and heat on high for 2 minutes.
4. 4 Whisk chipotle powder into the butter mixture until mixture thickens to a sticky, very light caramel.
5. 5 Combine mixed nuts, rice squares, corn cereal, pretzels, and oatmeal squares in a very large mixing bowl. Crumble in the cooled bacon and stir to combine. Pour the caramel-bourbon mixture evenly on top. Gently fold in using a large silicone spatula, hugging the sides of the bowl and working spatula inward, until pieces are evenly coated.
6. 6 Pour snack mix into a thin, even layer on the prepared baking pans.
7. 7 Bake in the preheated oven until dry and crispy, 20 to 25 minutes. Flip pieces over halfway through using the silicone spatula. Remove from oven and let cool completely on the pan, at least 30 minutes.
8. 8 Pull the edges of the parchment paper up to create a pouch and pour finished mix into a large, clean mixing bowl. Gently separate any clumps. Transfer snack mix to clean, airtight storage containers or resealable zip-top bags.

By brianinbowlinggreen

Ingredients

• ✓ mixed nut
• wheat cereal square
• oat cereal
• pretzel
• cheese cracker
• sunflower seed
• butter
• honey
• worcestershire sauce
• salt
• cayenne pepper
• chili powder
• garlic powder
• onion powder
• cherry
• smoked beef stick

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Combine wheat cereal squares, mixed nuts, oat cereal, pretzels, crackers, and sunflower seeds in a large bowl; set aside.
3. 3 Combine butter, honey, Worcestershire sauce, salt, cayenne pepper, chili powder, garlic powder, and onion powder in a small saucepan over medium-low heat until butter is melted and spices are blended; pour over wheat cereal square mixture and stir until well combined. Transfer to a large baking sheet.
4. 4 Bake in the preheated oven for 1 hour, stirring every 15 minutes. Cool completely.
5. 5 Stir in dried cherries and smoked beef stick pieces.

By Tammy Lynn

Ingredients

• ✓ mixed nut
• all-purpose flour
• cinnamon
• baking soda
• butter
• brown sugar
• egg
• milk
• cream sherry
• pineapple
• candied cherry
• date
• raisin

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease several baking sheets.
2. 2 Sift flour, cinnamon, and baking soda into a large bowl; set aside.
3. 3 Beat butter and sugar together in a separate large bowl with an electric mixer until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition.
4. 4 Add flour mixture in batches, alternating with about 2 tablespoons of milk, beating batter briefly after each addition until the mixture is soft. Beat in sherry, then stir in nuts, pineapple, cherries, dates, and raisins until thoroughly mixed.
5. 5 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
6. 6 Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, about 20 to 30 minutes.
7. 7 Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By minky410

Ingredients

• ✓ mixed nut
• hot pepper sauce
• garlic powder
• chili powder
• seasoned salt
• cayenne pepper
• liquid smoke
• monosodium glutamate
• worcestershire sauce
• butter
• bacon drippings
• sesame snack stick
• goldfish cracker
• pretzel twist
• oat cereal rings
• wheat square cereal
• crispy rice cereal squares
• corn square cereal

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Gently mix corn, rice, and wheat squares, oat rings, mixed nuts, mini pretzels, goldfish crackers, and sesame snacks in two 13x24-inch aluminum roasting pans, taking care not to break cereal.
3. 3 Stir bacon drippings, unsalted butter, Worcestershire sauce, MSG, liquid smoke, cayenne pepper, seasoned salt, chili powder, garlic powder, and hot pepper sauce together in a microwave-safe bowl. Cook on high in microwave for 3 or 4 30-second intervals, stirring each time, until mixture is warm, liquid, and fully combined.
4. 4 Stir seasoning sauce continuously as you pour half over the cereal mixture in each pan. Gently stir the snack mix and seasonings with a slotted spoon until thoroughly coated; do not crush cereal.
5. 5 Bake in the preheated oven until sauce is completely absorbed and the snack mix is crisp, about 2 hours; stir gently every 15 minutes. Cool completely and store in airtight containers. The snack mix stores well in freezer in airtight freezer bags, if it makes it that long.

By N2family

Ingredients

• ✓ mixed nut
• confectioners' sugar
• spiced rum
• egg
• baking spray
• nutmeg
• allspice
• cinnamon
• baking powder
• baking soda
• salt
• all-purpose flour
• cinnamon stick
• lemon
• orange
• white sugar
• butter
• orange juice
• chai tea
• rum
• crystallized ginger
• apricot
• blueberry
• raisin
• cherry
• date

Instructions

1. 1 Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.
2. 2 Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.
3. 3 In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.
5. 5 Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.
7. 7 Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.
8. 8 Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.

By Smart Cookie