Recipes for "snack mix"

1. Preheat oven to 300° F.

2. In a large bowl, combine the butter, onion powder, paprika, chili powder, garlic powder, dill, onion powder, chipotle/cayenne, brown sugar, salt, and pepper. Add the pretzels, cheese crackers, and Chex, tossing well for 3-5 minutes or until the mixture is evenly coated. Spread the mix evenly over a rimmed baking sheet.

3. Transfer to the oven and bake for 30-35 minutes. Toss 1-2 times throughout cooking. Serve, or store in an airtight container for up to 1 week.

1. Preheat oven to 300 degrees F.

2. In a large bowl, combine the butter, Worcestershire, sesame seeds, poppy seeds, parsley, chives, dill, garlic powder, onion powder, salt, and pepper. Add the pretzels, cheese crackers, and Chex, tossing well for 3-5 minutes or until the mixture is evenly coated. Spread the mix evenly over a rimmed baking sheet.

3. Transfer to the oven and bake 30-35 minutes, Toss 1-2 times throughout cooking. Serve, or store in an airtight container for up to 1 week.

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

Toss together all ingredients in a large bowl until evenly coated. Transfer to a large rimmed baking sheet, spreading into an even layer.

Bake in preheated oven until lightly toasted and cracker mixture is mostly dry, about 15 minutes, stirring once halfway through.

Enjoy!

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

Combine cone-shaped corn snacks, cheese crackers, pretzels, corn cereal squares, mini shredded wheat squares, and pecan halves in a large bowl.

Whisk butter, maple syrup, Worcestershire sauce, Cajun seasoning, and cayenne pepper in a separate bowl.

Pour butter mixture over snack mixture and toss lightly to coat. Spread mixture into a 10x15-inch jelly roll pan.

Bake in the preheated oven until snacks are lightly toasted and liquid has been absorbed, about 1 hour; stir every 15 minutes.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until very crisp and evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Preheat the oven to 300 degrees F (150 degrees C). Line 1/2-sheet cake pans or large baking pans with parchment paper, allowing paper to overlap the sides and ends.

Microwave butter in a large heat-proof glass measuring cup until melted. Mix in brown sugar, corn syrup, bourbon, and Worcestershire sauce. Return butter mixture to the microwave and heat on high for 2 minutes.

Whisk chipotle powder into the butter mixture until mixture thickens to a sticky, very light caramel.

Combine mixed nuts, rice squares, corn cereal, pretzels, and oatmeal squares in a very large mixing bowl. Crumble in the cooled bacon and stir to combine. Pour the caramel-bourbon mixture evenly on top. Gently fold in using a large silicone spatula, hugging the sides of the bowl and working spatula inward, until pieces are evenly coated.

Pour snack mix into a thin, even layer on the prepared baking pans.

Bake in the preheated oven until dry and crispy, 20 to 25 minutes. Flip pieces over halfway through using the silicone spatula. Remove from oven and let cool completely on the pan, at least 30 minutes.

Pull the edges of the parchment paper up to create a pouch and pour finished mix into a large, clean mixing bowl. Gently separate any clumps. Transfer snack mix to clean, airtight storage containers or resealable zip-top bags.

Preheat the oven to 255 degrees F (124 degrees C).

Combine corn snacks, cheese crackers, popcorn, and pretzel sticks in a large roasting pan.

Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium heat, stirring occasionally. Cook, stirring frequently, for 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour syrup over snack mixture in the roasting pan; stir to coat.

Bake in the preheated oven for 1 hour, stirring to coat every 15 minutes.

Line a countertop with waxed paper. Spread snack mix into a single layer on top.

Place candy coating in a microwave-safe bowl and heat in the microwave for 1 minute. Stir until smooth and place a dot of melted candy on the back of a candy eyeball; attach to a corn snack. Repeat with remaining eyeballs.

Transfer snack mix to a large bowl. Stir in candy corn and peanut butter candy pieces until incorporated.

Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper for easy cleanup, and set aside.

In a large bowl, combine Rice Chex™, Honey Nut Chex™, pretzels, Cheddar crackers, and peanuts.

Stir butter, Buffalo sauce, ranch mix, and garlic powder together in a bowl. Pour over the snack mix and stir until everything is well coated. Spread mixture in a single layer on the prepared baking sheets.

Bake in the preheated oven until crisped and golden, about 1 hour, stirring halfway through. Remove from the oven, sprinkle with sea salt flakes, and cool completely before serving.

Whisk oil, seasoning blend, dill, and cayenne pepper together in a microwave-safe bowl. Microwave on medium (50%) power for 3 minutes. Whisk in ranch mix until blended.

Place cheese puffs, savory snack mix, pretzels, and oyster crackers into a large container or paper bag. Pour oil mixture in, a little at a time, stirring to evenly distribute.

Line a large baking sheet with waxed paper.

Combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl.

Melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. Add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. Stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated.

Spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. Once cooled, break mixture into chunks and store in an airtight container.

Mix together red and green candy-coated chocolate pieces, peanuts, chocolate-covered peanuts, and wheat nuts in a large bowl until combined.

Serve in a large bowl or place in decorative glass jars and give as gifts.

Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil and spray with cooking spray.

Combine rice and corn cereal squares, cheese-flavored crackers, and pretzel pieces in a large bowl.

Mix melted butter, hot sauce, ranch dressing mix, and celery seed together in a small bowl until smooth and well combined. Pour over cereal mixture and stir until evenly coated. Transfer to the prepared baking sheet and spread in an even layer.

Bake in the preheated oven, stirring every 10 minutes, until crisp, 25 to 30 minutes. Remove from oven and allow to cool completely.

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

Combine cereal, pretzels, cheese-flavored crackers, oyster crackers, and peanuts in a large bowl.

Whisk vegetable oil, ranch dressing mix, and garlic powder together in a small bowl. Pour over cereal mixture and stir until coated. Arrange on a large baking sheet.

Bake in the preheated oven, stirring gently halfway through, until toasted and fragrant, 15 to 20 minutes.

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

Place butter in a 2-cup glass measuring cup. Microwave on high, checking at 15-second intervals, until melted, about 1 minute. Stir in Worcestershire sauce, chile-garlic sauce, garlic powder, seasoned salt, and onion powder until well mixed.

Combine rice, corn, and wheat cereals in a large bowl. Transfer 2 to 3 cups cereal mixture to a separate bowl and pour about 1 ounce of butter mixture over top; mix with your hands until completely coated. Transfer cereal to a metal baking sheet, spreading into an even layer. Continue coating small amounts of cereal mixture with butter mixture and layering evenly on the baking sheet, using another sheet if needed; if too much is on the sheet, it doesn't get crispy.

Coat pretzels with the remaining butter mixture and add to the baking sheets.

Bake in the preheated oven for 10 minutes. Stir cereal mixture and redistribute in an even layer. Return to the oven and continue to cook, stirring and redistributing every 15 minutes, until crispy and golden, another 30 to 45 minutes. Sprinkle sugar lightly over cereal mixture during the last 15 minutes; do not add it too early or it will burn.

Pour cereal squares into a large bowl.

Combine chocolate chips and peanut butter in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until smooth, about 1 1/2 minutes. Pour over cereal squares and stir until well coated.

Place brownie mix in a container with a tight fitting lid, or in a large zip-top bag. Add 1/2 of the coated cereal in 2 batches and shake to coat. Spread on a sheet of waxed or parchment paper. Discard any leftover brownie mix.

Let cereal sit until cool and dry, 30 to 45 minutes.

Transfer cereal to a large bowl. Add pretzels and chocolate-coated candies and toss to combine.