Recipes for "party mix"

Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.

Mix cereal, pecans, and almonds together in a large bowl.

Mix brown sugar, butter, and corn syrup in a saucepan and bring to a boil. Boil 2 minutes, stirring constantly. Pour over cereal and nuts and mix until well coated. Transfer to the prepared roasting pan.

Cook in the preheated oven for 1 hour, stirring every 15 minutes. Remove from the oven and spoon onto waxed paper to cool. Store in airtight containers.

Combine cereals, nuts, pretzels, and bagel chips in a large microwave-safe bowl; set aside.

Microwave butter in a small microwave-safe bowl, uncovered, on High until melted. Stir in Worcestershire sauce, seasoned salt, garlic powder, and onion powder. Pour over cereal mixture; stir until evenly coated.

Microwave, uncovered, on High, thoroughly stirring every 2 minutes, until mixture is crisp, 5 to 6 minutes. Spread on paper towels to cool. Let cool completely before storing in an airtight container.

Enjoy!

In the top of a double boiler over simmering water, slowly melt the white chocolate. In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates. Slowly pour the chocolate over the cereal mixture and stir to evenly coat.

Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.

Preheat oven to 275 degrees F (135 degrees C).

In a large roasting pan, melt margarine. Mix in seasoning salt, Worcestershire sauce, celery salt, and garlic salt.

Stir crispy rice, corn, wheat and oat cereals, pretzels and nuts into the butter mixture and coat well.

Bake uncovered in the preheated oven for 45 minutes, stirring occasionally.

Preheat oven to 275 degrees F (135 degrees C).

In a medium saucepan over medium high heat, mix together curry powder, Worcestershire sauce, garlic salt, cayenne pepper, maple syrup and golden currants. Bring to a boil and remove from heat.

In a large bowl, toss together corn chips, crispy corn cereal squares, mini pretzels and popped popcorn. Pour in curry powder mixture and toss gently to attain an even coating.

Bake in the preheated oven 30 minutes, or until crisp and lightly browned.

Preheat oven to 250 degrees F (120 degrees C).

Gently mix corn, rice, and wheat squares, oat rings, mixed nuts, mini pretzels, goldfish crackers, and sesame snacks in two 13x24-inch aluminum roasting pans, taking care not to break cereal.

Stir bacon drippings, unsalted butter, Worcestershire sauce, MSG, liquid smoke, cayenne pepper, seasoned salt, chili powder, garlic powder, and hot pepper sauce together in a microwave-safe bowl. Cook on high in microwave for 3 or 4 30-second intervals, stirring each time, until mixture is warm, liquid, and fully combined.

Stir seasoning sauce continuously as you pour half over the cereal mixture in each pan. Gently stir the snack mix and seasonings with a slotted spoon until thoroughly coated; do not crush cereal.

Bake in the preheated oven until sauce is completely absorbed and the snack mix is crisp, about 2 hours; stir gently every 15 minutes. Cool completely and store in airtight containers. The snack mix stores well in freezer in airtight freezer bags, if it makes it that long.

Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).

Heat butter, Worcestershire sauce, garlic salt, and celery salt over low heat in a medium saucepan until butter has melted.

Combine cereals, nuts, and pretzel sticks in a large mixing bowl. Evenly pour butter mixture over top. Gently stir until evenly coated; transfer to a large roasting pan.

Bake in the preheated oven until golden and fragrant, about 2 hours, stirring gently every 15 minutes.

Let mix cool completely at room temperature, about 1 hour. Store in airtight containers or large resealable bags.

Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.

Melt butter in a small saucepan. Add Worcestershire sauce, minced garlic, dill, parsley, chives, salt, garlic powder, and chipotle powder. Remove from heat.

Place wheat, rice, and corn cereal squares in a large bowl. Add nuts. Stir in the seasoned butter. Spread mixture evenly on the prepared baking sheet.

Bake in the preheated oven, stirring once halfway through, until toasted and fragrant, about 1 hour. Let cool before serving.

Preheat oven to 250 degrees F (120 degrees C). Place butter in a 9x13-inch baking dish; melt in oven while it preheats.

Stir Worcestershire sauce, garlic powder, and seasoned salt into melted butter. Gradually stir rice cereal squares, pumpkin seeds, pretzel sticks, and goldfish crackers into butter mixture until evenly coated.

Bake in the preheated oven, stirring every 15 minutes, until crisp and fragrant, about 1 hour. Transfer party mix to paper towel-lined plates to cool.

In large microwavable bowl, place cereal and pecans.

In 2-cup microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High 1 minute 30 seconds, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 minutes, stirring after every minute. Toss in peaches.

Spread on waxed paper. Cool 5 minutes. Store loosely covered.

In large microwavable bowl, measure cereals and walnuts; set aside.

In 2-cup microwavable measuring cup, microwave butter until melted, about 30 seconds. Stir in brown sugar and corn syrup; microwave 30 seconds longer or until mixture is boiling. Stir in vanilla and cinnamon. Pour over cereals, stirring until evenly coated.

Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in dried bananas. Spread on waxed paper to cool. Store in airtight container.

In large bowl, mix cereals and almonds. Line cookie sheet with waxed paper or foil.

In 2-cup measure, beat egg white with fork. Mix sugar, salt and spices together in small bowl. Pour egg white over cereal; sprinkle with sugar-spice mixture.

Microwave on High 3 to 4 minutes, stirring after every minute until cereal and nuts are browned and sound crisp when stirred with spoon. Pour onto waxed paper to cool. Store tightly covered.

In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers, and freeze until solid.

To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.