These healthy snacks disguised as cookies are perfect lunchbox treats -- plus, there's no cooking necessary.
- Yield: Makes 2 1/2 dozen
Source: Martha Stewart Living, September 1999
- 1 cup unsalted pecans, coarsely chopped
- 2 cups dried fruits, such as pineapple, apricots, cranberries, and golden raisins
- 1 1/2 cups granola cereal
- 1/2 teaspoon coarse salt
- 2/3 cup light corn syrup
- 2 tablespoons unsalted butter
- 1 tablespoon orange juice
- 1 teaspoon grated orange zest
Heat oven to 350 degrees. Spread the chopped pecans on a baking pan. Bake until fragrant, about 10 minutes. Transfer pecans to a bowl to cool.
Cut the dried fruit, except the raisins, into 1/4-inch pieces. In a medium bowl, combine all of the dried fruit, nuts, granola, and salt; set aside.
In a small saucepan, combine the corn syrup, butter, and orange juice. Set the pan over medium heat until the butter has melted, about 4 minutes. Remove from heat, and stir in the orange zest.
Pour the corn-syrup mixture over the fruit mixture; stir well. Set aside until completely cool, about 1 hour.
Using a 1 1/4-inch ice-cream scoop or a tablespoon, form the cooled mixture into 30 balls. Place into paper mini-muffin cups or in a single layer in an airtight container, and refrigerate until cold, about 30 minutes. Store in an airtight container, refrigerated, up to 1 week.
The pecans may be replaced with other nuts or an additional cup of granola. These Fruit Jumbles keep in the fridge for up to a week.