Rosemary Snack Mix Recipes

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HONEY ROSEMARY SNACK MIX



Honey Rosemary Snack Mix image

Provided by Valerie Bertinelli

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter
3 tablespoons honey
1/4 cup chopped fresh rosemary
2 teaspoons kosher salt
3 cups wheat square cereal
3 cups crisp rice square cereal
3 cups oat o's cereal
3 cups fish-shaped crackers, plain (not cheese)

Steps:

  • Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
  • Place the butter and honey in a small saucepan over medium heat and cook until the butter is melted, about 3 minutes. Stir in the rosemary and salt.
  • Combine the cereal and crackers in a large bowl. Pour over the melted butter and toss well to coat, then pour the snack mix onto the prepared baking sheet. Bake on the center rack, stirring once or twice during baking, until the snack mix is toasted and fragrant, about 40 minutes. Allow to cool before storing in an airtight container.

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

BROWN-BUTTER NUT MIX WITH ROSEMARY AND THYME



Brown-Butter Nut Mix with Rosemary and Thyme image

Boost a mixed-nut blend with herbs and butter for a savory complement to pre-dinner drinks. The recipe comes from TV chef Thomas Joseph.

Provided by Martha Stewart

Yield Makes about 10 cups

Number Of Ingredients 8

10 cups mixed nuts such as pecans, cashews, whole skin-on almonds, Marcona almonds, and peanuts
4 tablespoons unsalted butter
3 tablespoons packed light-brown sugar
2 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
5 sprigs fresh thyme, leaves only
2 sprigs fresh rosemary, leaves only

Steps:

  • Preheat oven to 350 degrees.
  • Place nuts on a rimmed baking sheet and toast until brown and fragrant, 15 to 20 minutes.
  • Meanwhile, heat butter in a small saucepan over medium-high heat until melted. Continue cooking until butter becomes fragrant and golden brown, taking care not to burn. Remove from heat and set aside.
  • In a large bowl, mix together sugar, salt, black pepper, cayenne pepper, thyme, and rosemary; mix in brown butter. Add nuts and toss to combine. Return nuts to baking sheet and transfer to oven. Bake until nuts are semidry, about 10 minutes. Remove from oven and let cool completely.

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