Oven Roasted Maple Gorp Recipes

Steps:

• Preheat an oven to 400 degrees. Place butter on a large baking sheet with sides and melt in oven for 3 to 4 minutes. Remove baking sheet and add almonds, rosemary, Worcestershire sauce, and salt. Stir until almonds are coated with seasonings, then spread almonds in a single layer. Return baking sheet to oven and turn oven down to 325 degrees. Bake for 20 minutes, stirring almonds once or twice to toast evenly. Remove and let cool in pan.
• When cool, transfer seasoned almonds to a large resealable plastic bag; add dried apricot pieces and dried cranberries. Seal bag and shake to toss contents. Store at room temperature up to 3 days.

Steps:

• Preheat oven to 375*F.
• Place the maple syrup on the stove with cinnamon and vanilla over medium low heat to incororate the flavors. Warm the syrup for 3 minutes, and remove. If you don't have the vanilla beans, substitute 1 teaspoons vanilla.
• Combine oats, hazelnuts(or pine nuts), almonds, raisins, craisins and seeds in a bowl. Toss with maple syrup and remove the cinnamon stick and vanilla bean.
• Spread the maple coated mixture out on a baking sheet and roast 15 minutes. Remove the nuts from oven and transfer to another cold pan, tossing the mix to quick-cool it.
• Once cool, toss with m&ms and eat, or pack for a hike! Enjoy!

Steps:

• Preheat oven to 350 degrees F.
• Melt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and trail mix and stir to combine. Once ingredients are all combined add pretzels and stir in.
• Spread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned.

Steps:

• In a large bowl, combine the flour, baking soda, salt, and spices; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and brown sugar until combined. Beat in the egg until the mixture is smooth. Lower the speed and beat in half the flour mixture, then all the cold coffee. Scrape the bowl and beaters well, then beat in the remaining flour mixture. Stir in the raisins and walnuts. Cover the bowl with plastic wrap and chill the dough for 1 hour.
• About 20 minutes before you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 400 degrees. Drop teaspoonfuls of the dough 2 or 3 inches apart onto the prepared pans. Bake the cookies for 10 to 12 minutes, or until they spread and become firm. Slide the papers off the pans onto racks. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

Steps:

• Dump all the ingredients into the plastic bag. Seal up the bag. Shake the bag to combine the stuff together. Serve.

Steps:

• Preheat oven to 375 degrees F.
• Line cookie sheet with parchment paper, or non stick aluminum foil.
• Put maple syrup in a sauce pan, on the stove with cinnamon and vanilla over medium low heat. Warm syrup mixture for about 2-3 of minutes then remove from heat.
• Combine oats, almonds, raisins, cranberries and seeds in a bowl. Mix in maple syrup, and stir until completely coated.
• Spread the maple coated mixture out on prepared cookie sheet and roast 15 minutes.
• Remove the mixture from oven and transfer to a bowl, toss the mix to cool it.
• When mixture has cooled completely, toss with peanut candy.
• Store in plastic bags, or air tight container!

Steps:

• Combine all the ingredients in a plastic bag and shake until combined. Put a 1/4 cup into decorative bags and seal. Serve.

Steps:

• Add all ingredients together mix well.
• Store in airtight container.