Nutty Snack Mix Recipes

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NUTTY SLOW-COOKER SNACK MIX



Nutty Slow-Cooker Snack Mix image

My three boys inhale snacks! This easy recipe makes a big batch that keeps them snacking happily for the day-and I appreciate that the nutrient-dense nuts add a little protein. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Snacks

Time 1h40m

Yield 7 cups.

Number Of Ingredients 6

3 cups Cheerios
3 cups mixed nuts
2 cups Goldfish cheddar crackers
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon Greek seasoning

Steps:

  • Combine Cheerios, nuts and crackers in a 4- or 5-qt. slow cooker. Whisk together butter, Worcestershire sauce and Greek seasoning. Pour over cereal mixture; toss to coat., Cook, covered, on high 1 hour, stirring frequently. Reduce heat to low; cook until crisp, 30-45 minutes longer, stirring frequently. Spread onto a baking sheet to cool. Store in an airtight container.

Nutrition Facts : Calories 337 calories, Fat 25g fat (7g saturated fat), Cholesterol 19mg cholesterol, Sodium 399mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 4g fiber), Protein 7g protein.

TOFFEE-NUT SNACK MIX



Toffee-Nut Snack Mix image

The snack mix can be made one week ahead and stored at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds     Almonds

Time 40m

Yield Makes about 5 1/2 cups

Number Of Ingredients 10

2 cups toasted whole-wheat cereal squares (such as Chex)
3/4 cup pretzel sticks
1 cup whole raw almonds
1 cup roasted unsalted peanuts
1/3 cup toffee bits
3/4 stick unsalted butter
5 sprigs thyme
1 tablespoon packed dark-brown sugar
1 tablespoon dry mustard
1/2 teaspoon coarse salt

Steps:

  • Preheat oven to 325 degrees. In a large bowl, combine cereal, pretzels, almonds, peanuts, and toffee.
  • Melt butter in a small saucepan over medium-high heat, stirring until golden brown, about 5 minutes. Remove from heat and stir in thyme. (Butter will splatter.) Stir in brown sugar, mustard, and salt. Add to cereal mixture and toss until evenly coated. Spread in an even layer on a rimmed baking sheet.
  • Bake, stirring halfway through, until nuts are toasted and toffee begins to melt, about 15 minutes. Let cool and discard thyme.

SWEET, SALTY, SPICY PARTY NUTS



Sweet, Salty, Spicy Party Nuts image

I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 27m

Yield 16

Number Of Ingredients 12

Cooking spray
1 cup untoasted walnut halves
1 cup untoasted pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup white sugar
¼ cup water
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  • Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
  • Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
  • Transfer nuts to the prepared baking sheet and spread into a single layer.
  • Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Nutrition Facts : Calories 219 calories, Carbohydrate 12.7 g, Cholesterol 1.9 mg, Fat 18.1 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 205.7 mg, Sugar 7.5 g

GARLIC-HERB MIXED NUT SNACK MIX



Garlic-Herb Mixed Nut Snack Mix image

Nuts, popcorn, pretzels and cereal are the snack champions in this garlic-herb-flavored mix.

Provided by Food Network Kitchen

Time 40m

Yield about 4 cups

Number Of Ingredients 14

1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for the baking sheet
1 large egg white
1 cup unsalted raw almonds
1 cup rice or corn cereal squares
1 cup unsalted raw peanuts
1 cup unsalted raw pecans
1 cup mini pretzels
1/2 cup corn nuts
1 cup cheese popcorn

Steps:

  • Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
  • Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil.
  • Put the egg white in a large bowl and whisk until frothy. Add the almonds, cereal, peanuts, pecans, pretzels and corn nuts and toss to coat in the egg white. Add the spice blend and toss to coat.
  • Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn and transfer to a large bowl.

NUTS AND BOLTS SNACK MIX



Nuts and Bolts Snack Mix image

The classic cereal snack mix often goes by the name "nuts and bolts," making it a perfect treat for a handy dad. Our version is made with an addictive blend of savory seasonings and spices.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

3 cups toasted corn cereal, such as Chex
1 1/2 cups bite-size pretzels
1 cup salted dry-roasted peanuts
2 garlic cloves
1/2 teaspoon coarse salt
5 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 cup fresh rosemary

Steps:

  • Preheat oven to 225 degrees. Combine toasted corn cereal, pretzels, and peanuts in a large bowl. Mince garlic and mash into a paste with salt. Stir together garlic paste, melted butter, Worcestershire sauce, paprika, and cayenne pepper. Pour over cereal mixture; toss to coat using a rubber spatula. Spread mixture evenly on a rimmed baking sheet. Bake, gently stirring every 20 minutes, until toasted, about 1 hour 20 minutes. Add rosemary. Bake for 20 minutes more. Let cool completely.

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