Creating a trail mix just right for your family

When my son was younger we wrestled with the after-school snack issue. Just because I'm a baker didn't mean a bottomless cookie jar awaited him in the kitchen. I believe in striking a balance with snacking and trail mixes offer an alternative to the usual afternoon snack routine.

Viewed as a healthy treat, most trail mix varieties boast protein-packed nuts and flavorful dried fruits. It's a perfect portable package that doesn't need refrigeration or a crush-proof container.

At my house however, we ran into a dilemma. No matter which variety I brought home, there was always something in the mix they didn't eat. Months later I'd find the remains in the cupboard; dried pineapple bits in the bottom of one bag; dates leftover from another.

So I set out to create my own trail mix, bursting with my family's favorite ingredients.

My taste buds had their own wish list, and nuts were at the top.

Trail mix must be bold and that requires nuts with character and substance. No tiny sunflower kernels or chopped nuts for me. I like whole almonds, walnut and pecan halves that are meaty and appealing to the eye.

Sadly, many mixes that use nuts miss the opportunity to dramatically increase flavor without added calories. Taste potential remains locked away until opened with a simple culinary key: toasting.

Heat releases the oils that brown nuts and enhance their flavor; raw, under developed tastes become deep savory notes with crusty brown edges.

It's important to keep your nose alert in the kitchen, because browning comes right before burning.

As long as we're in a nutty mood, why not give them a touch of elegance and sheen. A quick dip in warmed honey and butter seals the flavor and provides a crunchy shine.

Unlike sugar or corn syrup, honey offers many flavor nuances and different nut varieties create contrasting tastes that play nicely against the dried fruits. Most important, honey develops the savory essences in addition to creating a soft and sweet background taste.

When it comes to adding dried fruit, let your taste buds and imagination guide you. In today's recipe, I chose dried cranberries and golden raisins. I like the clean tart taste of cranberries and the zesty fruit burst they bring to the mix. Golden raisins offer a light color contrast and sweet chewy texture against the toasted nuts.

Don't be afraid to substitute your favorite fruits and nuts in this recipe. Hold the raisins and toss in dried blueberries with the cranberries and you have a Cape Cod mix. Dried apricots, dates and banana chips round out a California medley. Peanuts, dark raisins and dried peaches make a Southern-style blend.

Last but not least, I sneak a bit of semisweet chocolate into my trail mix. It's my way of adding a baker's touch.

Honey Nut Trail Mix

2 cups whole almonds, unsalted

2 cups walnut halves

2 cups pecan halves

½ cup honey

2 tablespoons unsalted butter

½ teaspoon vanilla extract

1 cup dried cranberries

1 cup golden seedless raisins

1 cup semisweet chocolate chips or chunks

Heat oven to 325 degrees. Lightly butter 2 small cookie sheets or 1 large half-sheet pan.

In a large heatproof bowl, stir the nuts together. Set aside.

In a small saucepan, heat honey and butter until melted and smooth. Add vanilla and cook 1 minute over medium heat until bubbly. Pour over nuts in bowl and stir to coat well. Spread evenly into pan(s) and bake for 28 minutes, stirring every 7 minutes. Cool 10 minutes on pan.

Using a spatula, remove the nuts to a large sheet of waxed or parchment paper. Break up clusters with spoon. Cool completely.

In large container, mix nuts together with dried fruit and chocolate chips. Cover tightly.

Serves 24.

Baker's hint: If nuts feel tacky or sticky after cooling, return to 300-degree oven for 10-15 minutes.

Nutrition values per serving: 325 calories, 26 g fat, 22 g carbohydrates, 3 g fiber, 8 g protein, 3 mg cholesterol, 4 mg sodium.