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.