Traditionalists make pemmican from a combination of dried meat and fruit, which they grind up and mix together with animal fat. This is very similar to the method used by the Indigenous peoples of North America who originally invented pemmican.

European traders and explorers adopted pemmican later. They found it to be an ideal solution to their need for a lightweight, high-calorie food that could travel long distances without spoiling.

Our vegetarian recipe replaces the meat with nuts. This makes it is easier to prepare – and probably more kid-friendly – but it still packs a long-lasting punch of energy. Make a batch of this sweet treat with Burleson’s South Texas Huajillo Honey and take it with you on your next hike or camping trip.


  • 1/2 cup Burleson’s South Texas Huajillo Honey
  • 1/2 cup raisins
  • 1/2 cup pitted dates
  • 1/2 cup figs
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/2 cup wheat germ
  • 1/2 cup wheat bran
  • 1/2 cup whole wheat flour
  • 1/2 cup powdered milk


  • 1
    Combine fruits and nuts in a large bowl.
  • 2
    In another bowl, mix germ, bran, flour, and milk.
  • 3
    Alternate adding the honey and germ/flour mixture to the fruit/nut mixture.
  • 4
    Once all ingredients are combined, you may need to add a little water to moisten if necessary and pour into an oiled 8” X 8” baking pan.
  • 5
    Bake in preheated 375° F oven for 30 minutes.
  • 6
    Once cooled, slice into bars or break into chunks.