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Thursday, January 5, 2017

Snacks to Carry Anywhere, Eat Anywhere

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 See Janet Groene’s shortcut recipes for camping and RV travel at

Granola Gorp

12 cups of unsalted popped corn, picked over
2 cups minute oats
1 cup peanuts
1 cup cashews
1 stick butter
1 cup brown sugar
½ teaspoon  salt
1 teaspoon  vanilla
    1. Set the oven to 350 degrees. Spread oats and nuts in a large baking pan and toast them 8 to 10 minutes.  This is optional but they’ll taste better and will also mix easier because they are warm.
    2. Use nonstick spray to coat a very large pot or a clean dishpan. Add popcorn, oats and nuts.
    3. Put butter, sugar and salt in a pan and bring to a full boil. Count 90 seconds on the clock, keeping it boiling. Stir in vanilla. Carefully drizzle the syrup over the popcorn mixture and mix well. Let stand until it cools completely.  Makes 16 one-cup portions.

Snacker’s Tip: When dividing gorp into snack bags, add an individually wrapped hand wipe.