Sweet Snack Mix Recipes

SWEET SNACK MIX

Steps:

• In a large bowl, combine the popcorn, cereal and peanuts. In a microwave, melt coating and peanut butter, stirring occasionally. , Pour over popcorn mixture; stir to coat. Spread evenly on waxed paper. Allow to set for at least 2 hours. Store in an airtight container.

SWEET PARTY MIX

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
• In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.
• In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal.
• Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.

SWEET AND SAVORY SNACK MIX

Steps:

• Heat oven to 250°F. In ungreased 15x10x1-inch pan, mix pretzels, cereals and nuts.
• In small bowl, mix melted butter, brown sugar and Worcestershire sauce until blended. Pour over cereal mixture, stirring to coat.
• Bake 1 hour, stirring every 15 minutes. Spread on paper towels; cool about 15 minutes. Store in airtight container.

SWEET AND SALTY SNACK MIX

Steps:

• Combine Crispix, pretzels, peanuts and almonds in a large bowl and set aside.
• Cook brown sugar, butter, and corn syrup in a small saucepan over low heat, stirring until butter is melted and sugar is dissolved.
• Pour butter mixture over cereal mixture, stirring to coat well. Spread evenly onto a lightly greased aluminum foil lined jelly roll pan (15x10 inches).
• Bake at 325ºF for 20 to 25 minutes, stirring twice. Spread immediately onto parchment paper or wax paper. Let stand to cool completely, separating mixture into individual pieces as it cools. Transfer to a large bowl and stir in Bugles. Store in an airtight container.

KERRI'S CONCOCTION SWEET SNACK MIX

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Melt butter in large roasting pan over medium heat. Stir brown sugar, cinnamon, ginger, and nutmeg into the melted butter. Add toasted oat cereal, shredded wheat biscuits, rice cereal squares, pretzels, and nuts; stir to coat with the butter mixture.
• Bake in preheated oven, stirring every 15 minutes, for 1 hour. Set aside to cool; transfer to a large bowl.
• Fold white chocolate morsels and dried cranberries through the cereal mixture; spread onto a large sheet of waxed paper to cool completely.

SWEET AND SALTY SNACK MIX

Steps:

• Place cereal, pecans, almonds, cashews, coconut, and raisins in a large brown paper bag or large microwave-safe bowl and stir or shake to mix.
• Melt 1 stick plus 3 tablespoons butter, brown sugar, and salt in a saucepan over medium heat. Bring to a boil; simmer until thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Pour over the cereal mixture and stir to coat.
• Microwave on high in three 90-second intervals, stirring between intervals, 4 1/2 minutes total. Spread out to cool before breaking apart.

SWEET AND SALTY SNACK MIX

Steps:

• In a large bowl, combine the cereal, pretzels and nuts; set aside. In a microwave-safe bowl, heat the chips at 70% power for 45 seconds; stir. Microwave 20-35 seconds longer or until chips are melted; stir until smooth. Immediately pour over the cereal mixture and toss to coat evenly. Spread on waxed paper-lined baking sheets to cool; break into pieces.