Rosemary Snack Mix Recipes

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ROSEMARY SNACK MIX



Rosemary Snack Mix image

Chex® cereal provides a crunchy addition to this rosemary flavored snack mix - ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 10m

Yield 16

Number Of Ingredients 8

1/4 cup butter or margarine
4 1/2 teaspoons chopped fresh rosemary leaves
1 teaspoon garlic salt
2 cups Corn Chex™ cereal
2 cups Rice Chex™ cereal
2 cups Wheat Chex™ cereal
1 cup unblanched whole almonds, toasted
1 cup bite-size Parmesan-and-Cheddar-flavored cheese crackers

Steps:

  • In large microwavable bowl, microwave butter on High about 45 seconds or until melted. Stir in rosemary and garlic salt. Add cereals, almonds and crackers; mix well.
  • Microwave uncovered on High 3 to 4 minutes, stirring once. Spread on cookie sheet to cool. Store tightly covered at room temperature.

Nutrition Facts : Calories 159, Carbohydrate 18 g, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 243 mg

ROSEMARY-CAYENNE SNACK MIX



Rosemary-Cayenne Snack Mix image

Puffed corn cereal is baked in a sweet-and-spicy blend of butter, apple cider vinegar, and maple syrup, with dashes of rosemary and cayenne. The result is a celebratory snack for a holiday party that will complement an array of different beverages.

Provided by Riley Wofford

Categories     Gluten-Free Recipes

Time 45m

Yield Makes about 6 cups

Number Of Ingredients 7

4 tablespoons unsalted butter
1 tablespoon pure maple syrup
2 teaspoons apple-cider vinegar
1 teaspoon kosher salt (we use Diamond Crystal)
1/2 teaspoon cayenne pepper
2 tablespoons fresh rosemary leaves
6 cups puffed-corn cereal, such as Kix

Steps:

  • Preheat oven to 275°F. Combine butter, maple syrup, vinegar, salt, and cayenne in a large saucepan. Bring to a boil, stirring, until butter has melted and mixture is combined; remove from heat.
  • Stir in rosemary and cereal. Spread onto a parchment-lined rimmed baking sheet and bake, stirring occasionally, until crisp and golden, 30 to 40 minutes. Let cool completely. Store in an airtight container at room temperature up to 1 week.

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