Southern Trail Mix – As seen in Garden & Gun

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Ingredients

Crunchy Black-eyed peas

  • 1/2 cup dried black-eyed peas (soak in water until hydrated)
  • 1 carrot, peeled and cut into thirds
  • 1/2 yellow onion, cut into thirds
  • 1 stalk celery, cut into thirds
  • Kosher salt
  • Lemon zest
  • Smoked paprika

Candied Spiced Pecans

  • 1 1/2 quart heavy syrup
  • 3 cups raw, shelled pecans
  • Cayenne pepper (to taste but this gets hot fast)
  • Kosher salt

Candied Hammons Black Walnuts

  • 1 1/2 quart heavy syrup
  • 3 cups raw, shelled Hammons black walnuts
  • Kosher salt

Crunchy Soybeans

  • 1 cup of dried soybeans
  • 2 quarts water
  • Paprika
  • Kosher salt
  • Lemon zest

Cheese Straws

  • 8 oz. shredded sharp cheddar cheese, room temperature
  • 1/4 cup softened butter
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper

Directions

For the trail mix:

Toss all items together in a large bowl.

 

For the Crunchy Black-Eyed Peas:

Cook peas covered in water with celery, carrots, and onions until tender; cool in liquid, then strain.

  • Heat vegetable oil to 325 degrees, and fry peas until crispy.
  • Toss the peas with salt, lemon zest, and paprika, and cool in a single layer on a baking sheet.

 

For the Candied Spiced Pecans:

 

In a medium saucepan, bring heavy syrup to boil with pecans. Reduce heat and simmer gently for 30-45 minutes. Strain syrup and allow the pecans to cool for about 5 minutes.

  • Heat vegetable oil to 325 degrees and fry pecans until they just start to toast.
  • Remove and toss with kosher salt and cayenne pepper, then spread in a single layer on a baking sheet, giving them a gentle shake every few minutes to prevent sticking.

 

For the Candied Hammons Black Walnuts:

 

In a medium saucepan, bring heavy syrup to boil with black walnuts. Reduce heat and simmer gently for 30-45 minutes. Strain syrup and allow the black walnuts to cool for about 5 minutes.

  • Heat vegetable oil to 325 degrees and fry black walnuts until they just start to toast.
  • Remove and toss with kosher salt, then spread in a single layer on a baking sheet, giving them a gentle shake every few minutes to prevent sticking.

 

For the Crunchy Soybeans:

 

Soak soybeans in cold water overnight. Strain excess water from the soybeans and let beans dry for 3-5 minutes.

  • Heat vegetable oil to 325 degrees, and fry soybeans for about 5 minutes, or until the beans begin to toast.
  • Toss soybeans with salt and lemon zest, and cool.

 

For the Cheese Straws:

Preheat oven to 350 degrees.

  • Combine cheese and butter in the bowl of a stand mixer. Beat on medium with a paddle attachment until thoroughly blended. In a separate bowl, combine flour, salt, and cayenne, and whisk together. Slowly add the flour mixture to the butter and cheese, and continue to beat until no longer crumbly.
  • Roll the dough to ¼-inch thickness, then cut into ½-inch by 4½-inch straws. Place straws 1 inch apart on a parchment-covered tray. Bake for 12 minutes or until lightly browned. Cool completely.

 

Recipe from chef Matthew McClure of Hive restaurant and bar in Bentonville, Arkansas

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