Crispy Glazed Snack Mix Recipes

MAPLE-GLAZED SNACK MIX

Steps:

• Preheat oven to 250°. In a large bowl, combine cereals, pretzels and pecans. , In a small microwave-safe dish, combine maple syrup and butter. Cover and microwave on high 45 seconds or until butter is melted. Stir in vanilla. Pour over cereal mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 45 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.

HONEY GLAZED SNACK MIX

Steps:

• In a small bowl, stir together oil and honey until well blended.
• In a large bowl, stir together cereals and pretzels, top with honey mixture, and stir until well combined.
• Microwave on high for 5-6 minutes, stirring well every 90 seconds, until it is cooked through and begins to look golden (it should no longer look "wet", but will still be slightly sticky!).
• Cool thoroughly before serving.
• Note: You might want to start nuking it for 45 seconds at a time and stirring in between; I've heard of some people having trouble with it burning otherwise.
• It may take as little as 3 minutes, so watch carefully!

CRISPY GLAZED CORN CEREAL SNACK MIX

Steps:

• Heat oven to 250 degrees.
• Spray a roasting pan with non-stick cooking spray.
• Place the cereal into the pan.
• In a 3-quart saucepan combine brown sugar, butter and light corn syrup; cook over medium heat until the mixture comes to a boil (about 8-10 minutes) continue cooking stirring constantly for 1 minute; remove from heat, then add in baking soda and mix well.
• Pour the syrup mixture over the cereal in the pan; toss gently until well coated.
• Bake at 250 degrees for 40-50 minutes stirring every 15 minutes or until the coating is set.
• Spread the mixture onto waxed paper; cool for 10 minutes then break apart.
• Store in an airtight container.

SWEET PARTY MIX

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.

CARAMELIZED CRISPY SNACK MIX

Steps:

• Preheat oven to 250 degrees.
• Spray roasting pan with no-stick cooking spray.
• Place cereal in prepared pan.
• Combine brown sugar, butter and syrup in 3-quart saucepan.
• Cook over medium-high heat until mixture comes to a boil (8 to 9 minutes).
• Continue cooking, stirring constantly, 1 minute.
• Remove from heat.
• Add baking soda mix well.
• Pour syrup mixture over cereal; toss gently until well coated.
• Bake for 40 to 50 minutes, stirring every 15 minutes, or until coating is set.
• Cool 5 minutes, stir in chocolate pieces.
• Spread mixture onto waxed paper.
• Cool 10 minutes.
• Break apart.
• Store in container with a tight-fitting lid.

CRISPY GLAZED SNACK MIX

Steps:

• Heat oven to 250 degreesF. Spray roasting pan with no-stick cooking spray. Place cereal in prepared pan.
• Combine brown sugar, butter and syrup in 3-quart saucepan. Cook over medium-heat heat until mixture comes to a boil (8 to 9 minutes). Continue cooking, stirring constantly, 1 minute. Remove from heat. Add baking soda; mix well.
• Pour syrup mixture over cereal; toss gently until well coated. Bake for 40 to 50 minutes, stirring every 15 minutes, or until coating is set.
• Spread mixture onto waxed paper. Cool 10 minutes. Break apart. Store in container with tight fitting lid.