Chef Ken Rose of Tiburon Fine Dining and The Wild Rose in the Salt Lake Valley, Utah
Created Date:
03/14/2013
Meal:
Lunch
Course:
Main
Total Time:
20 min
Prep Time:
15 min
Recipe Ingredients:
1 lb. trial mix*
4 oz. fire roasted diced green chile
8 oz. can pineapple chunks
2 cups mixed nuts
splash coconut water
2 cups sugar
* I’m using Nature's Private Reserve Energy Mix
Directions:
In a stock pot, combine Green Chilies (drained Very Well), pineapple Chunks (drained very well and rough chopped) and splash of Coconut water; render off all liquids
Add nuts and trail mix
Lightly sauté so mix is hot
In a sauté pan, add sugar and melt completely (hard crack stage); stir constantly to minimize coloring
Set aside for a moment
Heat trail mix for 1 min
Pour sugar over trail mix and coat completely
Pour coated trail mix on sheet pan 1/2 thick and mold into rectangle