The bowl of mixed nuts at holiday parties always intrigues me. I love the possibility of crunchy, chewy, savory and sweet, all in one bite – not to mention anything roasted in butter and sugar. But eating gluten-free means I usually keep my hands out of the snack bowl, fearful of hidden crackers or other glutinous ingredients.
My party snack mix relies on naturally gluten-free morsels that are rich in various textures: crunchy curried pecans, toasted coconut chips, dried cranberries … and chocolate-covered bacon. Have a batch on hand for upcoming holiday gatherings and make an extra one just for you.
Party Snack Mix Makes 4 to 5 cups
2 Tbsp. butter
2 cups raw unsalted pecans
2 Tbsp. brown sugar
1 Tbsp. curry powder
¼ tsp. freshly ground black pepper
6 slices natural bacon, roughly chopped
4 oz. 70-80 percent chocolate
1 tsp. coarse sea salt
2.5 oz. chopped crystallized ginger
1 3.2-oz. bag toasted coconut chips*
1 cup pomegranate-infused dried cranberries or plain dried cranberries
• In a large skillet over medium heat, melt the butter. Add the pecans and toast, stirring often, 3 to 4 minutes. Add the brown sugar and curry powder and continue stirring until the nuts are fragrant and lightly browned, another 3 to 4 minutes. Transfer to a plate, sprinkle with pepper and let cool.
• Wipe the skillet clean and return to the stove over medium-high heat. Add the bacon and fry until brown and crisp, about 8 to 10 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate to cool.
• Meanwhile, prepare a double boiler by bringing a few inches of water to a simmer in a pot over medium heat. Place glass bowl over the bowl, add the chocolate and stir until completely melted.
• Remove from heat and add the bacon to the bowl, stirring to coat completely. Scrape the mixture onto a parchment-lined plate and spread into a single layer. Sprinkle with sea salt and refrigerate until hardened, about 20 minutes.
• Break the chocolate into bite-sized pieces and place in a large mixing bowl. Add the curried pecans, crystallized ginger, coconut chips and dried cranberries and toss to combine. The nut mix will keep, refrigerated, up to 2 weeks in an airtight container.
*I used Dang Original Toasted Coconut Chips, available at Dierbergs.
This article appears in December 2014.