Nutty Crunch Snack Mix Recipes

NUTTY SNACK MIX

Steps:

• HEAT oven to 350 degrees F. Line rimmed baking sheet with foil.
• COMBINE butter, peanut butter, vanilla and cinnamon in a microwave-safe bowl. Microwave on HIGH (100% power) 35 to 45 seconds, stirring until well blended.
• COMBINE cereal, mixed nuts and pretzels in large bowl. Pour butter mixture over cereal mixture. Toss well to coat. Spread mixture evenly on foiled baking sheet.
• BAKE 10 to 12 minutes, stirring occasionally. Cool. Sprinkle lightly with cayenne pepper, if desired. Toss. Store in resealable food storage bag.

PRALINE CEREAL CRUNCH

Steps:

• In a 13-in. x 9-in. baking pan, combine cereal and pecans; set aside. In a microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in vanilla and baking soda., Pour over cereal mixture; stir to coat evenly. Bake at 250° for 1 hour, stirring every 20 minutes. Turn onto waxed paper to cool. Break into bite-size pieces.

NUTTY CRUNCH SNACK MIX

Steps:

• In medium bowl, measure mini wheats, pretzels, and peanuts; set aside.
• In a large microwave safe bowl, heat margarine, corn syrup, and peanut butter on HIGH for 30 seconds.
• Stir until smooth.
• Add cereal mixture and toss gently until evenly coated.
• Microwave on HIGH a total of 5 minutes, stirring well after 2 and 4 minutes
• (use caution, mixture will be hot).
• Remove cereal mixture from microwave and mix in raisins (use caution, mixture will be hot).
• Spread on waxed paper-lined baking sheet.
• When completely cool, store in airtight container.
• Variations:
• PEANUT BUTTER AND JELLY: Prepare as above through step 3.
• Remove from microwave and stir in raisins.
• Sprinkle 1 tbsp dry regular strawberry gelatin over hot cereal mixture, tossing gently.
• Spread on waxed paper-lined baking sheet.
• When completely cooled store in airtight container.
• TROPICAL FRUIT: Prepare as above through step 3, adding 2 tbsp sesame seeds with cereal.
• Remove from microwave.
• Omit raisins and stir in 1 package (7 oz) dried tropical fruit medley chopped fruit.
• Spread on waxed paper-lined baking sheet.
• When completely cooled, store in airtight container.

NUTTY CRUNCH SNACK MIX

Steps:

• 1. In medium bowl, measure KELLOGG'S MINI-WHEATS Frosted Bite Size cereal, pretzels and peanuts. Set aside.2. In large microwave-safe bowl, heat margarine, corn syrup and peanut butter on HIGH for 30 seconds. Stir until smooth. Add cereal mixture and toss gently until evenly coated. 3. Microwave on HIGH a total of 5 minutes, stirring well after 2 and 4 minutes. Use caution, mixture will be hot.4. Remove cereal mixture from microwave and mix in raisins. (Use caution, mixture will be hot.) Spread on waxed paper lined baking sheet. When completely cool, store in airtight container.Microwave cooking times may vary.VARIATIONS: Peanut Butter & Jelly - Prepare as above through step 3. Remove from microwave and stir in raisins. Sprinkle 1 tablespoon dry regular strawberry flavored gelatin over hot cereal mixture, tossing gently. (Use caution, mixture will be hot.) Spread on waxed paper lined baking sheet. When completely cool, store in airtight container.Chocolate-Marshmallow - Prepare as above through step 3. Remove from microwave. Stir in raisins, 1 cup semi-sweet chocolate morsels and 1 cup miniature marshmallows, mixing until chocolate is partially melted. Spread on waxed paper lined baking sheet. Refrigerate until firm. Break into bite size pieces and place in airtight container. Store in refrigerator. Tropical Fruit - Prepare as above through step 3, adding 2 tablespoons sesame seeds with cereal. Remove from microwave. Stir in 1 package (7 oz.) dried tropical medley chopped fruit. (Use caution, mixture will be hot.) Spread on waxed paper lined baking sheet. When completely cool, store in airtight container.CONVENTIONAL METHOD: In a medium bowl, combine cereal, pretzels and peanuts. In a medium saucepan, heat margarine, corn syrup and peanut butter until margarine is melted and mixture is smooth, stirring constantly. Pour over cereal mixture and toss gently until evenly coated. Transfer mixture to 13 x 9 x 2-inch baking pan. Bake at 350: F about 12 minutes or until lightly toasted, stirring after 4 and 10 minutes baking. Use caution, mixture will be hot. Spread on waxed paper lined baking sheet. When completely cool, store in airtight container.