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