Toffee Nut Snack Mix Recipes

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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.

CARAMEL SNACK MIX



Caramel Snack Mix image

This is the most requested item I bring to the office. It has become the Christmas gift of choice from my kitchen.

Provided by Trish Bennett

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 1h10m

Yield 20

Number Of Ingredients 6

½ cup butter
¾ cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
  • In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
  • Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
  • Bake for 1 hour, stirring every 15 minutes.
  • As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 36.9 g, Cholesterol 12.2 mg, Fat 12.6 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 182.6 mg, Sugar 16.3 g

NUTTY TOFFEE POPCORN



Nutty Toffee Popcorn image

"I use holiday tins to deliver this sweetly coated popcorn-nut crunch to family and friends on my Christmas list," notes Glenna Hale of Sceptre, Saskatchewan.

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield about 2 quarts.

Number Of Ingredients 9

10 cups popped popcorn
1 cup pecan halves, toasted
1 cup whole unblanched almonds, toasted
1-1/3 cups packed brown sugar
1 cup butter
1/2 cup light corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon rum extract

Steps:

  • In a large bowl, combine popcorn and nuts. In a small heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). , Remove from the heat; quickly stir in baking soda and extract until mixture is light and foamy. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15x10x1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces.

Nutrition Facts : Calories 666 calories, Fat 45g fat (16g saturated fat), Cholesterol 61mg cholesterol, Sodium 476mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 5g fiber), Protein 7g protein.

TOFFEE NUT SQUARES



Toffee nut squares image

These sticky, biscuity squares are a popular coffee morning choice

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 9

175g plain flour
50g ground rice
85g golden caster sugar
140g cold butter , diced
1 tbsp milk
25g pumpkin seeds , plus a few extra
250g mixed nuts (I used pistachios, macadamias and hazelnuts)
300g/11oz caramel (I used Carnation)
3 tbsp flour

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip it all into the tin and press down evenly. Bake for 15-20 mins until golden.
  • Remove the tin and lower oven to 180C/160C fan/gas 4. Mix together the seeds, nuts, caramel and flour. Evenly distribute over the base, scatter with extra seeds, then bake for 8-10 mins more. Cool in the tin, then cut into squares.

Nutrition Facts : Calories 410 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.21 milligram of sodium

TRIPLE-NUT TOFFEE



Triple-Nut Toffee image

Perfect for a holiday gift, these chocolates go together fast, with melted chocolate blended with three kinds of nuts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 36

Number Of Ingredients 8

1/3 cup chopped pecans
1/3 cup slivered almonds
1/3 cup cashew halves and pieces
1/2 packed brown sugar
1/2 cup granulated sugar
1 cup butter or margarine
1/4 cup water
1/2 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spread nuts in pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use in step 3.
  • Meanwhile, in heavy 2-quart saucepan, cook sugars, butter and water over medium-high heat 4 to 6 minutes, stirring constantly with wooden spoon, until mixture comes to a full boil. Boil 20 to 25 minutes, stirring frequently, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand.
  • Stir in 1/2 cup of the nuts; immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining nuts.
  • Refrigerate about 30 minutes or until chocolate is firm. Break into pieces. Store in tightly covered container.

Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Piece, Sodium 40 mg, Sugar 7 g, TransFat 0 g

KICKIN' SNACK MIX



Kickin' Snack Mix image

The blend of cereal with cheddar crackers and mixed nuts puts a new twist on a classic party mix, and cayenne pepper adds an interesting kick. Packed with almonds, pistachios and loads of flavor, this snack is definitely addicting! Kim Vogt - Creighton, NE

Provided by Taste of Home

Categories     Snacks

Time 1h5m

Yield 3 quarts.

Number Of Ingredients 12

3 cups Crispix
3 cups Wheat Chex
2 cups cheddar-flavored snack crackers
1 cup pretzel sticks
1 cup almonds
1 cup mixed nuts
1 cup pistachios
1/2 cup butter-flavored popcorn oil
1 envelope ranch salad dressing mix
1 teaspoon dill weed
1 teaspoon garlic powder
1 teaspoon cayenne pepper

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, combine the oil, dressing mix, dill, garlic powder and cayenne. Drizzle over cereal mixture; toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake at 250° for 45-55 minutes, stirring every 15 minutes. Cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 297 calories, Fat 22g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 426mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.

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