Outdoor adventures like camping, hiking, and fishing often mean that you’re on the move and not always able to sit down and make a meal. Of course the grocery store is full of snack options, but it’s often healthier and cheaper to make your own. Here are some of our favorite camping snacks ideas recipes for make-ahead camping snacks that aren’t trail mix.
1. Mocha Almonds
This sweet snack will give you a hint of coffee and a lot of protein.
- 1 cup dark chocolate chips
- 2 cups toasted whole almonds
- 3/4 cup powdered sugar
- 3 tablespoons baking cocoa
- 4 1/2 teaspoons instant coffee granules
- In large bowl, heat the chocolate chips on high in a microwave until melted, stirring every 30 seconds.
- Add almonds to melted chocolate and stir until they’re completely coated.
- In a separate mixing bowl, stir together the powdered sugar, baking cocoa, and instant coffee granules. Pour the chocolate-coated almonds into the sugar mixture and stir until they’re coated.
- Spread the almonds on a baking sheet lined with waxed paper. Place in the refrigerator until chocolate hardens. Store the almonds in an airtight container.
2. Ranch Pretzel Bites
When you crave something salty and crunchy, try these pretzel nuggets.
- 3/4 cup canola or olive oil
- 1 package ranch dip mix (powdered)
- 2 teaspoons dried dill
- 1 1/2 teaspoons garlic powder
- 1 lb. pretzel nuggets
- Preheat oven to 350 degrees. Pour canola oil, ranch dip mix, dill, and garlic powder into a gallon-sized plastic bag. Shake or stir to combine.
- Add the pretzel nuggets to the bag, seal tightly, and shake until the pretzels are completely coated.
- Spread the pretzels on a foil-lined baking sheet in a single layer. Bake for about 40 minutes, stirring every 10 minutes.
- Let cool completely. Store in an airtight container.
3. Crispy Kale Chips
For a savory snack that’s on the healthy side, turn this superfood into a crispy chip.
- 1 bunch kale
- 2 tablespoons olive oil
- 1-3 teaspoons Old Bay seasoning
- salt, to taste
- Preheat oven to 300 degrees. Wash and dry the kale. Then remove the stems and tear the kale leaves into large pieces.
- Place the kale, olive oil, Old Bay seasoning, and salt in a mixing bowl and stir until the kale is coated.
- Spread the kale on a parchment-lined baking sheet in a single layer. Bake for 20-25 or until the kale begins to brown. Let cool completely before serving or storing.
4. Caramel Corn
Sure you could easily buy caramel corn at the store, but this homemade version tastes much better!
- 6 quarts popped popcorn (from about 1 cup unpopped corn)
- 1 cup unsalted butter
- 2 cups light brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Preheat oven to 250 degrees. Spread the popcorn in a single layer on baking sheets.
- In medium-sized saucepan, combine butter, brown sugar, corn syrup, salt, and baking soda. Cook over medium heat until the mixture comes to a bowl. Continue boiling, stirring frequently, until the mixture reaches 248 degrees on a candy thermometer. (This will take about 5 minutes.)
- Remove the sugar mixture from the heat and stir in baking soda. (It will foam when you stir it in.) Pour the caramel evenly over all the popcorn. Then stir the popcorn so that it’s coated evenly.
- Place the pans of popcorn in the oven and bake for about 45 minutes, stirring every 15 minutes.
- Remove the pans from the oven. Once the popcorn has cooled slightly but not hardened, use your fingers to break up the popcorn into smaller clumps. Let cool. Store in an airtight container.
5. Spicy Roasted Peanuts
Try this spicy snack when you need a protein boost.
- 3 tablespoons melted butter
- 3 tablespoons hot sauce
- 3 teaspoons cayenne pepper
- 1 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 3 cups raw peanuts
- In a mixing bowl, stir together the butter, hot sauce, cayenne pepper, salt, and garlic powder.
- Add the peanuts to the hot sauce mixture and stir until coated. Spread the peanuts in a single layer on a parchment-lined baking sheet.
- Bake for about 15-20 minutes. Let cool before serving or storing.
6. No-Bake Granola Bars
Granola bars are great for camp breakfasts, snacks, and when you’re on the go.
- 1/2 cup butter
- 1/2 cup honey
- 1 cup brown sugar
- 2 1/2 cups old-fashioned oats
- 2 1/2 cups crisp rice cereal
- 1 cup shredded coconut
- 3 cups nuts and dried fruit
- In a large saucepan, combine butter, honey, and brown sugar. Cook over medium heat and bring to a boil.
- Add the oats, crisp rice cereal, shredded coconut, nuts and fruit. Stir together and continue to boil for 8-10 or until mixture begins to turn brown.
- Pour the mixture into a parchment-lined 9-by-13-inch pan. Cool completely before cutting into bars.
7. Cinnamon Pumpkin Seeds
These crunchy seeds are mix of salty and sweet.
- 4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 cups pumpkin seeds
- 3 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- Preheat oven to 325 degrees. In a small bowl, mix together the sugar, cinnamon, and salt.
- In a separate larger mixing bowl, stir together the pumpkin seeds, butter, and vanilla.
- Add the dry ingredients to the pumpkin seeds and stir until all the pumpkin seeds are coated.
- Spread the pumpkin seeds in a single layer on a parchment-lined baking sheet. Bake for 25-30 minutes, stirring every 10 minutes. The pumpkin seeds are done when they start to turn golden brown. Let cool before eating.
8. Peanut Butter Cereal Bites
This treat might be more like a dessert than a snack—either way, they’re delicious.
- 1/2 cup peanut butter
- 1/2 cup honey
- 1/2 teaspoon vanilla extract
- 4 cups plain Cheerios
- Place the peanut butter, honey, and vanilla extract in a mixing bowl. Heat on high for about 30-60 seconds or until melted. Stir the mixture.
- Add the Cheerios to the mixture and stir until they’re coated.
- Drop the mixture onto wax paper, about 1-2 tablespoons at a time. It should take about 30 minutes for the cereal bites to harden.
9. Chocolate Peanut Butter Chia Bars
These no-bake bars are full of good-for-you chia seeds.
- 2 cups pitted whole dates
- 1/2 cup plus 2 tablespoons peanut butter
- 1/2 cup peanuts
- 4 tablespoons unsweetened cocoa powder
- 3 teaspoons chia seeds
- Add all the ingredients to a food processor and pulse until the mixture is finely chopped and starts forming clumps.
- Line an 8-by-8-inch pan with wax paper. Press the mixture into the pan.
- Refrigerate the bars for about an hour. Then slice into bars. Store the bars in an airtight container in the refrigerator. (Or if you’re taking them camping, keep them in the cooler.)
Did you miss our post on 7 allergy-friendly snacks? Find it here!