Candied Cinnamon Snack Mix Food

CINNAMON SUGAR SNACK MIX

Steps:

• Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
• Place melted butter in a large bowl. Add pretzels and cereal, toss to coat. Add sugar and cinnamon, toss again to coat. Pour onto prepared cookie sheet. Bake for 18-20 minutes, stirring after 10. Let cool.
• Once the mix is cool, toss with M&Ms and almonds. Store in an airtight container for up to 7 days.

CANDIED CINNAMON SNACK MIX

Steps:

• Preheat the oven to 300°F.
• Mix the sugar and spices in a small bowl.
• Combine the popcorn, rice cereal, pretzels, and nuts in a large bowl.
• Whip the eggs until frothy. I use my mixer.
• Dump the egg whites in with the popcorn mix and stir until everything is coated.
• Mix in the sugar and spices.
• Spread on a cookie sheet lined with parchment paper or a silicone mat.
• Bake for 40 minutes, stirring once or twice.

MINI CINNAMON ROLL SNACK MIX RECIPE BY TASTY

Steps:

• Make the mini cinnamon rolls: Preheat the oven to 325°F (170°C). Grease a 24-cup mini muffin tin or a baking sheet with nonstick spray.
• In a medium bowl, mix together the flour, sugar, baking powder, cinnamon, and salt. Add the softened butter and work into the dry ingredients with your hands or a fork until well incorporated. Add the milk and stir with a rubber spatula until the dough comes together, about 2 minutes.
• Turn the dough onto a lightly floured surface and knead for 2 minutes, until it is no longer sticky but still holds its shape. Shape into a ball and place it back in the bowl. Cover with a damp paper towel or kitchen towel and let rest for 15 minutes.
• Turn the dough onto a lightly floured surface and roll out to a ¼-inch-thick (6 mm)+ rectangle (about 6 x 7 inches -15 x 17 cm).
• Make the cinnamon sugar filling: In a small bowl, stir together the cinnamon and brown sugar.
• Spread the softened butter evenly over the dough. Sprinkle with the cinnamon sugar mixture.
• Cut the dough into quarters. Tightly roll each quarter into a log. Trim off the uneven ends, then cut each log into roughly ½-inch pieces, 6 pieces per log. Place the miniature cinnamon rolls in the prepared muffin tin or arrange on the prepared baking sheet. If you have more pieces than space in your tin, place the remaining mini cinnamon rolls onto a prepared baking sheet or bake them in the muffin tin after the first batch bakes.
• Bake the mini cinnamon rolls for 10-12 minutes, until they are just slightly browned on the outside. Let cool completely in the pan, about 10-15 minutes or until cool to the touch.
• While the cinnamon rolls cool, make the candied pecans: Line a baking sheet with a silicone mat or parchment paper.
• In a large saucepan, stir together the sugar, cinnamon, and water. Add the pecans, then the heat to medium-high and cook, stirring occasionally, for 10-12 minutes, or until the liquid has thickened to a dark syrup and the pecans are well coated. Pour onto the prepared baking sheet and sprinkle with flaky sea salt. Let cool for about 15 minutes, or until hardened, then break into bite-size pieces.
• Make the cream cheese glaze: In a medium bowl, whisk together the powdered sugar, cream cheese, and butter until smooth.
• Dip the mini cinnamon rolls in the glaze, then return to the pan or in a bowl.
• Make the snack mix: In a large bowl, toss together the pretzel sticks, tiny twists pretzels, chocolate chips and candied pecans until well combined. Add the mini cinnamon rolls and toss to incorporate. The mix will keep in an airtight container in a cool, dry place for 3-5 days.
• Enjoy!

SUGAR-AND-SPICE CANDIED NUTS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan., Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container.

CINNAMON SUGAR CANDIED NUTS

Steps:

• Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside. In a small bowl, whisk together egg white and 1 tablespoon water until frothy, about 2 minutes; set aside. In a medium bowl, combine sugars and cinnamon; set aside. In a large bowl, combine almonds, pecans and egg white mixture until well combined. Stir in brown sugar mixture until evenly coated. Spread almond mixture onto prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely before serving.

CINNAMON SNACK MIX

Steps:

• In a large bowl, combine graham crackers, cereal, pretzels and pecans. Combine butter and honey; drizzle over graham cracker mixture and mix well. Transfer to two greased 15x10x1-in. baking pans. Bake at 350° for 12-15 minutes, stirring once. Cool completely. Stir in chips.

CRUNCHY CINNAMON SNACK MIX

Steps:

• Heat oven to 300°F. In large bowl, mix all ingredients except butter.
• Pour melted butter over mixture; toss until evenly coated. Spread in ungreased 13x9-inch pan.
• Bake 25 minutes, stirring occasionally.