Backpacking Recipe: Savory NUTS! Bars

Packed with protein and healthy fats, these nutty snacks deliver a hint of heat, says Camilla Saulsbury, author of Power Hungry: The Ultimate Energy Bar Cookbook. Customize them with your favorite spices. Makes 10 bars; gluten-free, vegan

¾ cup chopped walnuts

¾ cup chopped almonds

¾ cup chopped pecans

½ cup light corn syrup 

1½ tbsp. flaxseed meal

¼ tsp. fine sea salt

2 tsp. Sriracha sauce

1 tsp. finely grated lime zest

Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving some paper overhanging. Spray with nonstick cooking spray. In a large bowl, combine all ingredients and stir until well blended. Transfer to baking pan and firmly compact mixture using the back of a spoon or a sprayed sheet of parchment paper. Bake 17 to 20 minutes until browned at edges. Let cool 20 minutes on wire rack, then use parchment liner to lift bars onto a cutting board. Cut into 10 equal bars. Cool before wrapping in foil or plastic wrap.

Pack life 4 days

Nutrition (per bar)Calories 205 Fat 14.9g Protein 6.5g Carbohydrates 16g Fiber 2.4g Sodium 59mg