I don’t often make snack mix, because then, well, I’ll eat the snack mix. All of it. In one sitting. And that’s not good. But every once in a while, I’ll get a craving I can’t ignore and I’ll have to eat some snack mix. 

My household is nut-free, so purchasing store-bought snack mix is challenging. Most mixes have nuts in them or are processed in facilities that use nuts, both of which is a no-go for us. So I’m left to make my own. A few years ago, I found The Best Snack Mix. Nut-free, but with plenty of crunch, a bit sweet and a bit spicy. It’s won high praise from many family members and friends and is always at the top of my list when I get the craving. It takes very little time and I usually have most of the ingredients already on hand.

The recipe is from Everybody Likes Sandwiches, who adapted it from Ricardo Cuisine.

Ingredients

5 c. Cheerios

5 c. Crispix

3 c. pretzel sticks (thin)

1/2 c. unsalted butter

1/4 c. brown sugar

2 T. worcestershire sauce

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

 

Recipe

Preheat oven to 250 degrees. Line two baking sheets with parchment paper. Mix together the cereals and the pretzels in a large bowl. Put the other ingredients into a saucepan and cook on low until the butter and sugar are melted and everything is melded together. Pour sauce over the cereal mixture and toss to combine. Split the mix and spread half on each baking sheet. Bake in the oven for 40 minutes, stirring occasionally, until mostly dry and crunchy. Cool the mixture in the pan. Once the mix is fully cooled, store in an airtight container.

Notes

  • Did you know you can buy pre-cut parchment sheets that are just the right size for your pans? This saved me both time and a lot of frustration!
  • If you don’t have a big enough bowl for 10 cups of cereal plus pretzels (I don’t!), put half the cereal/pretzels in, pour over half the sauce, mix and repeat.
  • The original recipe calls for a few dashes of hot sauce, but I think the recipe is spicy enough as-is for our family.
  • I store the mix in a large Ziploc bag in the pantry, though you could put it in a wide-mouth mason jar for prettier visuals when serving to guests.

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