You'll never go hungry with this scroggin recipe on hand! Perfect for staying fuelled on outdoor adventures, or simply to keep in the drawer at work for any snacking emergencies, this mixture will never let you down.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 3 cup popped popcorn
  • 1/2 cup cashews
  • 1 cup walnuts
  • 1 cup coconut chips or shredded coconut
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1 teaspoon cinnamon
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon nutmeg
  • 50 gram butter
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 cup dried fruit (we used mango, banana and melon)


  • 1
    Preheat oven to 150°C. Line a large oven tray with baking paper.
  • 2
    Thoroughly mix together the popcorn, nuts, coconut, seeds and spices, then spread evenly over the tray.
  • 3
    In a small saucepan over medium heat, gently melt butter and maple syrup together until bubbling and turning deep brown (about 5 minutes).
  • 4
    Have a whisk at the ready. Remove pan from heat, stir in vanilla and baking soda and whisk vigorously. Be warned: the mixture may fizz and bubble so take care.
  • 5
    Quickly pour hot maple liquid over popcorn mixture and use a spoon or spatula to mix and coat as much of it as you can. Place tray in oven and bake for 20 minutes, turning occasionally, until golden brown all over.
  • 6
    Remove from oven. Once cooled, stir through the dried fruit. Store in an airtight container.


This scroggin can also be used as a delicious crumble topping on unsweetened yoghurt or preserved fruit for breakfast or dessert.

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