Scroggin
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
Ingredients
- 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)
Method
- 1Preheat oven to 150°C. Line a large oven tray with baking paper.
- 2Thoroughly mix together the popcorn, nuts, coconut, seeds and spices, then spread evenly over the tray.
- 3In a small saucepan over medium heat, gently melt butter and maple syrup together until bubbling and turning deep brown (about 5 minutes).
- 4Have 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.
- 5Quickly 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.
- 6Remove from oven. Once cooled, stir through the dried fruit. Store in an airtight container.
Notes
This scroggin can also be used as a delicious crumble topping on unsweetened yoghurt or preserved fruit for breakfast or dessert.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020