Curried Party Snack Mix Recipes

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• In a medium saucepan over medium high heat, mix together curry powder, Worcestershire sauce, garlic salt, cayenne pepper, maple syrup and golden currants. Bring to a boil and remove from heat.
• In a large bowl, toss together corn chips, crispy corn cereal squares, mini pretzels and popped popcorn. Pour in curry powder mixture and toss gently to attain an even coating.
• Bake in the preheated oven 30 minutes, or until crisp and lightly browned.

Steps:

• In a large bowl, combine the cereals, pretzels and crackers. Spread onto two ungreased 15x10x1-in. baking pans. , Combine the remaining ingredients; pour over the cereal mixture and toss to coat. Bake 225° for 2 to 2-1/2 hours, stirring every 30 minutes. Store in airtight containers.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
• In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.
• In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal.
• Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan.
• Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients.
• Bake approximately 1 hour in the preheated oven. Drain on paper towels.

Steps:

• Heat oven to 325°F. In large bowl, mix cereals, pretzel sticks and peanuts.
• In small bowl, mix butter, Worcestershire sauce, hot pepper sauce, salt and garlic powder. Pour over cereal mixture; toss to coat. Spread in ungreased 15x10x1-inch pan.
• Bake 25 to 30 minutes or until lightly toasted, stirring occasionally. Cool 30 minutes. Store in tightly covered container.

Steps:

• In a large microwave-safe bowl, combine the cereals. In a small bowl, combine the butter, curry powder, pepper sauce, cumin and pepper flakes; pour over cereal and toss to coat., Microwave on high for 2 minutes, stirring every minute. Stir in cashews and sesame seeds. Cook 2 minutes longer, stirring once. Spread on waxed paper to cool. Store in an airtight container.

Steps:

• In a large microwave-safe bowl, combine the first five ingredients. Microwave, uncovered, on high for 30 seconds. Add the almonds, cashews, peanuts and coconut; toss to coat., Cook, uncovered, 5-6 minutes longer or until lightly browned, stirring after each minute. Add mangoes. Spread onto waxed paper to cool. Store in an airtight container.

Steps:

• In a large bowl, combine the first five ingredients. Place the butter, honey, honey mustard, curry powder and garlic powder in a small microwave-safe bowl. Microwave, uncovered, on high for 1 to 1-1/2 minutes, stirring every 30 seconds or until mixture is smooth. Pour over cereal mixture and toss to coat., Place half of the mixture in a large microwave-safe bowl. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute. Stir in 3/4 cup cranberries. Immediately spread onto waxed paper; cool completely. Repeat with remaining cereal and cranberries. Store in an airtight container.

Steps:

• Preheat oven to 250°F.
• In a large bowl toss together cereals, sesame sticks, pretzels, and nuts. In a small saucepan melt butter with soy sauce over moderately low heat and whisk in curry powder, sugar, cayenne, and salt. Drizzle butter mixture over cereal, tossing well, and spread in a shallow roasting pan. Bake mixture 1 hour and transfer to a bowl to cool completely. Party mix keeps in an airtight container 1 month.

Steps:

• Place cereal, nuts and coconut in crock pot Combine melted butter, spices and soy sauce and drizzle over cereal.
• Toss carefully and mix well.
• Cover and cook on low for 4 hours then remove cover and cook on high uncovered for 30 minutes.

Steps:

• Combine cereals, chow mein noodles and pistachios in a large ziptop bag.
• Combine melted butter, orange juice, curry powder, salt, garlic powder, dried basil, orange zest and pepper in a small bowl.
• Drizzle butter mixture over cereal mixture in the large bag.
• Zip the bag closed and toss gently to coat the cereal with the butter mix.
• Coat a large baking sheet (with sides) with nonstick cooking spray.
• Spread the cereal mix on the sheet.
• Bake at 275 for 40 minutes or until golden brown, stirring every 10 minutes or so.
• Stir in dried cranberries.
• Cool completely on wire rack and store in an airtight container.

Steps:

• Break rice cakes and pretzels into bite sized pieces.
• Stir together with crackers.
• Melt butter and curry, pour over snack mixture and toss well.
• Place mixture on a baking sheet and bake at 300°F for 20 minutes, stirring halfway.
• Store sealed.

Steps:

• Arrange racks in the top and bottom thirds of the oven and heat to 250 degrees. Line two sheet pans with parchment paper.
• Combine cereal, nuts, pretzels and add-ins in a very large bowl. In a medium, microwave-safe bowl, melt butter in the microwave in 20-second increments, about 1 minute. (You can also do this in a small saucepan over low heat on the stovetop.) Add Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, salt and pepper. Stir until well mixed.
• Add half of the melted butter mixture to the cereal mixture. Gently and thoroughly fold to combine. Add the rest of the melted butter mixture and stir until evenly coated. Taste and adjust seasonings.
• Divide the mixture evenly across the prepared pans. Bake, stirring and switching racks every 15 minutes, until crisp and slightly darkened in color, about 1 hour. Cool completely on the pans on wire racks before serving (if you can wait that long). Store in an airtight container for up to 3 weeks.