Herbed Cashew Snack Mix Recipes

GARLIC-HERB MIXED NUT SNACK MIX

Garlic-Herb Mixed Nut Snack Mix image

Nuts, popcorn, pretzels and cereal are the snack champions in this garlic-herb-flavored mix.

Provided by Food Network Kitchen

Time 40m

Yield about 4 cups

Number Of Ingredients 14

Ingredients

1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for the baking sheet
1 large egg white
1 cup unsalted raw almonds
1 cup rice or corn cereal squares
1 cup unsalted raw peanuts
1 cup unsalted raw pecans
1 cup mini pretzels
1/2 cup corn nuts
1 cup cheese popcorn

Steps:

Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil.
Put the egg white in a large bowl and whisk until frothy. Add the almonds, cereal, peanuts, pecans, pretzels and corn nuts and toss to coat in the egg white. Add the spice blend and toss to coat.
Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn and transfer to a large bowl.

HERBED CASHEW SNACK MIX

Herbed Cashew Snack Mix image

Next time you need to nibble, whip up a batch of this crunchy cereal treat!

Provided by Betty Crocker Kitchens

Categories Snack

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

2 cups Corn Chex™ cereal
2 cups bite-size shredded wheat cereal
2 cups pretzel sticks
1 cup cashews
1/4 cup butter or margarine
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
1 teaspoon onion powder
1/4 teaspoon red pepper sauce

Steps:

Heat oven to 325°F.
In ungreased 13x9-inch pan, mix cereals, pretzel sticks and cashews. In 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in tarragon, onion powder and pepper sauce. Pour over cereal mixture, stirring until evenly coated.
Bake uncovered about 25 minutes, stirring occasionally, until hot. Serve warm or cool. Store in airtight container.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

SPICY HERBED CASHEW DIP

Spicy Herbed Cashew Dip image

Provided by Megan Mitchell

Categories appetizer

Time 15m

Yield 4 to 5 servings

Number Of Ingredients 12

Ingredients

1 1/2 cup raw cashews
2 cups packed cilantro leaves, plus more for garnish
1 cup packed flat-leaf parsley leaves, plus more for garnish
3 limes, zested and juiced
1 jalapeno, stemmed and halved lengthwise
2 tablespoons grapeseed oil, plus more for drizzling
1 tablespoons white wine vinegar
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly grated black pepper
Black or white sesame seeds, for sprinkling, optional
Sliced cucumbers and bell peppers, chips and/or crackers, for serving

Steps:

Place the cashews in a small bowl and add cold water to cover the nuts by at least 1 inch. Let soak overnight. Drain and rinse under cold water. Transfer to a high-powered blender.
Add the 2 cups cilantro, 1 cup parsley, all of the lime zest and juice, jalapeno, 3 tablespoons cold water, 2 tablespoons oil, the vinegar, cumin, salt and pepper. Blend on low speed then slowly increase the speed to high and blend until smooth and creamy.
If the dip looks too thick, blend in 1 tablespoon of cold water at a time until the desired consistency is achieved. You may need to stop and start the blender a few times to help incorporated all of the ingredients.
Scrape the dip into a medium bowl or airtight container. Cover and refrigerate until chilled, at least 1 hour and up to 2 days. Drizzle with oil, sprinkle with sesame seeds and garnish with cilantro and parsley leaves. Serve alongside sliced cucumbers, bell peppers, chips and/or crackers.

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