Seasoned Snack Mix Recipes
SEASONED SNACK MIX
"You'll never miss the oil or nuts in this crispy well-seasoned party mix," assures field editor Flo Burtnett of Gage, Oklahoma. "I keep some on hand for whenever 'the munchies' strike."
Provided by Taste of Home
Categories Snacks
Time 1h35m
Yield 3 quarts.
Number Of Ingredients 9
Steps:
- In a 15x10x1-in. baking pan, combine cereals and pretzels. Lightly coat with cooking spray; drizzle with Worcestershire sauce. Combine the remaining ingredients and sprinkle over cereal mixture. , Bake at 200° for 1-1/2 hours, stirring every 30 minutes. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 115 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 400mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
WELL-SEASONED SNACK MIX
Friends and family hint, year after year, that they're looking forward to this well-seasoned snack mix. The sesame snack sticks and shoestring potatoes are fun surprise additions.
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 12 quarts.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first nine ingredients. In a large saucepan over low heat, melt butter. Add seasonings; stir until dissolved. Pour over cereal mixture; stir to coat. , Place in large greased roasting pans. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Store in airtight containers.
Nutrition Facts : Calories 220 calories, Fat 12g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 371mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.
SPICY PARTY MIX
When a recipe for a seasoned snack mix first appeared on the back of the Chex cereal box in the 1950s, people went crazy for it. Years later, a Google search for the recipe yields more than two million results for various riffs, from savory to spicy to sweet. Many call for tossing the dry ingredients with the wet, then letting the mix dry on paper towels, but baking it at a low temperature yields crisper, more flavorful results. Hot sauce gives this version a bit of a kick, but if you don't like heat, you can leave it out. View this recipe as a template to tweak as you see fit: Use crunchy, roasted edamame or green peas in place of the nuts, substitute Thai red curry paste or Sriracha for the hot sauce, or double up on whatever ingredients you like best. Keep the dry-to-wet ratios the same and you can't go wrong.
Provided by Margaux Laskey
Categories snack, finger foods, appetizer, side dish
Time 1h30m
Yield About 15 cups
Number Of Ingredients 12
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.
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