I recently wrapped a 2-week project for client Torn Ranch and the assignment was to photograph two varieties of Mashuga Nuts, the Double Chocolate Walnuts and Cinnamon Spiced Pecans. The products were to be featured in three variations: in their new packaging, with their natural ingredients, and in environmental shots depicting the various ways they could be used by the consumer. I previously worked with both varieties of nuts as they were included in the holiday gift baskets I photographed earlier in the summer. While they are delicious to eat, they are not so easy to photograph and I was ready to take on a new challenge. I spent a few days creating recipes that incorporated the nuts, testing the recipes, selecting props and styling the sets, and then my favorite part of all… the photography!
Here are some of the photographs now on the Torn Ranch website:
Recipe: Cinnamon Spiced Mashuga(mazing!) Nuts Mix yield: 3 cups
½ cup rice cereal
½ cup corn cereal
1 cup multi-grain cereal
1 2.25 oz package Mashuga Nuts Cinnamon Spiced Pecans (approx. 1 cup)
½ cup dried cranberries
¼ cup finely chopped dried apricots
¼ cup firmly packed light brown sugar
3 tablespoons butter, melted
½ teaspoon vanilla
1 tablespoon Worcestershire sauce
Position the rack in the center of the oven and preheat to 350 degrees F.
In 13” x 9” x 2” baking pan, combine cereals, dried cranberries, apricots, and Mashuga Nuts
In a small glass bowl, microwave butter for 15 seconds or until melted. Stir in brown sugar until sugar is dissolved. Add vanilla and Worcestershire sauce and mix well.
Drizzle over cereal mixture and stir until well coated. Gently fold in Mashuga Nuts.
Bake for 15 to 20 minutes, stirring every 5 minutes. Spread on paper towels and cool completely. Mix can be stored for up to 1 week in airtight container.