|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – May 2001
From "good old raisins and peanuts" to trail mixes spiced with hot peppers, Michigan cherries, beer nuts, and dried carrots, the ultimate backwoods snack comes your way, courtesy of Backpacker readers.
Golden Gorp Nuggets
Chef: DeeDee Grafius,
"Good, healthy food you can get your hands on quickly." That's DeeDee Grafius's humble opinion of her gorp recipe. An all-seasons, all-conditions backpacker, Grafius (right) makes sure her trail mix can stand up to backcountry life. "I like to scramble and get off the trail. It's much easier to grab a few nuggets than a handful of loose nuts and fruits. Plus, when it's cold and I have gloves on, I can handle it easier without spilling." Our testers loved the "unique combination of wheaty and sweet, with a hint of date."
Preheat oven to 350°F. Toss together soy nuts, crisp rice, corn, sunflower seeds, cranberries, and date nuggets and set aside. Pour barley malt, fruit source, and peanut butter into a saucepan and boil until the mixture is hot and foamy, about 5 minutes. Immediately pour the syrup over the seed, grain, and fruit mixture, and mix well. Press onto a greased cookie sheet with a wet glass used as a rolling pin. Bake until the mixture bubbles, about 10 to 15 minutes. Let it cool in the pan until cool enough to handle, then pull the mixture into nuggets or cut into bars. Cool completely. Store in the refrigerator until your trip. Yield: 6 cups.
Chef: Pat Villeneuve,
Why mess up a good thing with a lot of extraneous ingredients? That's Pat Villeneuve's mantra. "I perfected this recipe while hiking the Appalachian Trail: Pour the contents of a large bag of M&M's into a zipper-lock bag. Stir to distribute colors. Enjoy!"
Chef: Chris Lancaster,
Some folks find that chocolate and other candy make traditional gorps too sweet. To them, we say: Try Wafer Gorp. "It has a healthy, veggielike taste with plenty of crunch, and just a touch of sweetness provided by the restrained dose of M&M's and the yummy vanilla wafers," said one tester. An added bonus: This gorp is featherweight.
Super Glorious Gorp
Chef: Patricia Armstrong,
"Gorp as I make it," explains Patricia Armstrong, "combines three basic types of ingredients in a confusing array of varieties and binds them together with a chocolaty matrix. Here's how:
Our testers thought the cranberry option (below) was a winner. "I love the crunchies inside the chocolate bar. It's like a new experience with each bite," raved one tester. It's best for cooler trips so it doesn't experience meltdown.
Super Glorious Cranberry Gorp