Yield 36 (1/2-cup) servings Number Of Ingredients 6 Steps:
Heat oven to 250°F. Spray roasting pan with no-stick cooking spray. Place cereal into prepared pan. Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium-high heat 8-9 minutes or until mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Add baking soda; mix well. Pour syrup mixture over cereal; toss gently until well coated. Bake 40-50 minutes, stirring every 15 minutes, or until coating is set. Spread mixture onto waxed paper. Cool 10 minutes. Break apart. Store in container with tight-fitting lid.
Time 2h40m Yield about 2-1/2 quarts. Number Of Ingredients 8 Steps:
In a 5-qt. slow cooker, combine the noodles, cereal, cashews and coconut. In a small bowl, whisk the butter, soy sauce, curry powder and ginger; drizzle over cereal mixture and mix well., Cover and cook on low for 2-1/2 hours, stirring every 30 minutes. Serve warm or at room temperature.
Time 35m Yield 8 cups (eight 1-cup servings) Number Of Ingredients 14 Steps:
Combine the buttermilk powder, garlic powder, onion powder, 2 teaspoons salt and the cayenne in a small bowl. Toss together the cereal, peas, bagel chips and pretzels in a large microwave-safe bowl. Microwave the butter, lemon zest, chives and parsley in a microwave-safe small bowl on high for 30 seconds; stir, then microwave until the butter is melted, about 15 seconds more. Stir in the vinegar. Pour the mixture over the cereal mixture, and toss well to coat. Sprinkle the buttermilk powder mixture on top, and toss well to coat. Microwave the snack mix on high for 2 minutes; stir, then microwave for 3 minutes more, stirring well every 45 seconds or so. Spread the mixture on a large rimmed baking sheet, and let cool and dry for 10 minutes before packing into airtight containers. The mix will keep for 2 days at room temperature.
Time 55m Yield 9 Cups, 18 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 250°F. Melt butter in 9x13-inch pan in oven. Remove from oven and stir in garlic powder, onion powder, lemon juice, and Worcestershire sauce. Add cereal, nuts, and pretzels stirring until coated. Bake for 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool. Microwave directions combine ingredients as above, placing in a glass container and microwave on full power 4 minutes stirring after 2 minute Cool as above.
Time 1h15m Yield 36 1/2 cup Number Of Ingredients 6 Steps:
Heat oven to 250 degreesF. Spray roasting pan with no-stick cooking spray. Place cereal in prepared pan. Combine brown sugar, butter and syrup in 3-quart saucepan. Cook over medium-heat heat until mixture comes to a boil (8 to 9 minutes). Continue cooking, stirring constantly, 1 minute. Remove from heat. Add baking soda; mix well. Pour syrup mixture over cereal; toss gently until well coated. Bake for 40 to 50 minutes, stirring every 15 minutes, or until coating is set. Spread mixture onto waxed paper. Cool 10 minutes. Break apart. Store in container with tight fitting lid.
Time 1h20m Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan. Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients. Bake approximately 1 hour in the preheated oven. Drain on paper towels.
More about “crispy snack mix recipes”
Time 1h15m Yield 16 servings, 1/2 cup each Number Of Ingredients 8 Steps:
Heat oven to 350°F. Melt 1 Tbsp. butter; mix with Worcestershire sauce until blended. Pour over chickpeas in medium bowl; mix lightly. Spread onto parchment-covered rimmed baking sheet. Bake 35 min., stirring after 20 min. Meanwhile, combine cereal, popcorn and crackers in large bowl. Melt remaining butter. Add to dressing mix; whisk until blended. Pour over cereal mixture; mix lightly. Spoon cereal mixture evenly over chickpeas; sprinkle with cheese. Bake 20 to 25 min., stirring after 15 min., or until cheese is golden brown. Cool completely.
