Break the mixture apart and store in an airtight container in the fridge. Enjoy as an on-the-go snack or as a topping for a salad, yogurt or soft porridge.
Honey Glazed Rasher Trail Mix
Ingredients
- Trail Mix
- 200 g Eskort Honey Glazed Rashers
- 125 ml (½ cup) pecan nuts
- 125 ml (½ cup) macadamia nuts
- 125 ml (½ cup) sunflower seeds
- 125 ml (½ cup) pumpkin seeds
- 125 ml (½ cup) shaved coconut
- 125 ml (½ cup) dried mango
- 125 ml (½ cup) dried cranberries
- Glaze
- 65 ml (¼ cup) treacle sugar
- 65 ml (¼ cup) syrup
- 30 ml (2 tbs) butter
- 5 ml (1 tsp) salt
Method
- Preheat the oven to 180°C.
- Glaze
- Combine all the ingredients in a saucepan over a moderate heat.
- Stir until well combined and allow to come to a boil.
- Boil for three minutes then remove from the heat.
- Trail Mix
- Fry the honey glazed rashers in a frying pan until golden and crispy.
- In a large bowl, combine the rest of the trail mix ingredients.
- Cut the honey glazed rashers into small pieces and combine with the rest of the trail mix.
- Add the trail mix to a large baking tray, cover with the glaze and mix well.
- Bake for 35 minutes and then remove from the oven.
- Allow the mix to cool down before breaking it apart.
- Keep in an airtight container in the fridge.
Serve
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Honey Glazed Rasher Salad
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