Cinnamon Snack Mix Food

CINNAMON SUGAR CHEX MIX

Steps:

• Line a large baking sheet or plate with wax paper, parchment paper or paper towels. Set aside.
• In a large bowl, measure cereal and set aside. In another smaller bowl, measure cinnamon sugar, set aside.
• Melt butter. Pour over cereal and stir until all cereal is completely covered. Microwave for 2 minutes, stirring after 1 minute. Add cinnamon sugar one half at a time stirring extremely well between each addition. Microwave whole mixture again for 1 minute. Pour on to prepared lined sheet and spread out to cool.
• Store in an airtight container for up to 5 days.

CINNAMON SNACK MIX

Steps:

• Heat oven to 350°F. In large bowl, mix cereals, raisins and pecans.
• In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 seconds to 1 minute or until melted; stir in honey, orange peel and cinnamon. Pour over cereal mixture, tossing to coat evenly. Spread evenly in ungreased broiler pan or 15x10x1-inch pan.
• Bake 11 to 13 minutes or until mixture is glazed, stirring once during bake time. Spread on foil to cool completely, about 30 minutes. Store in tightly covered container.

CINNAMON-APPLE CHEX® MIX

Steps:

• In large microwaveable bowl, mix cereal and almonds.
• In 2-cup microwaveable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute. Stir in apples; microwave uncovered on High about 2 minutes or until apples just begin to brown on edges.
• Spread on waxed paper or foil to cool, about 15 minutes. Place in serving bowl, stir in yogurt-covered raisins. Store in airtight container.

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.

CINNAMON SNACK MIX

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix honey graham cereal, bear-shaped graham cookies, ramen noodles, almonds, and golden raisins.
• In a small saucepan over low heat, melt butter, and blend in honey and orange juice. Spread over the honey graham cereal mixture, and toss to coat.
• Spread mixture onto a large baking sheet. Bake 10 minutes in the preheated oven.

APPLE CINNAMON SNACK MIX

Steps:

• Toss all ingredients together
• Store in an airtight container

CINNAMON-SPICED SNACK MIX

Steps:

• Heat oven to 250°F. Place cereal, corn snacks, pretzels and almonds into large roasting pan.
• Combine melted butter, brown sugar and cinnamon in small bowl. Pour over cereal mixture; toss gently until well-coated. Bake 40-50 minutes, stirring every 15 minutes. Cool 5 minutes.
• Spread mixture onto waxed paper. Cool completely. Add yogurt-coated raisins. Store in container with tight-fitting lid.

CINNAMON CARAMEL APPLE PUPPY CHOW SNACK MIX

Steps:

• Add one powdered sugar and cinnamon to large gallon Ziploc bag and shake. Set aside.
• Add candy melts to microwave safe bowl and heat in microwave in 30 second increments until melted.
• Add in caramel apple frosting and stir until well combined.
• Add Chex cereal to large bowl, and pour candy melt mixture over cereal.
• Pour candy melt mixture over Chex cereal and sir until coated.
• Pour cereal into bag with powdered sugar and cinnamon and shake until coated well. Break up clumps as needed so all cereal gets coated properly.

SWEET CINNAMON SNACK MIX

Steps:

• Combine all snacks except M&Ms and candy corn in a large, microwave-safe bowl.
• In a small microwave-safe bowl, melt butter.
• Stir cinnamon into melted butter.
• Pour butter and cinnamon over snack mixture. Toss gently with a silicone spatula to coat.
• Microwave on high for 1 minute. Remove from microwave and stir gently.
• Return snack mix to the microwave and repeat 2 more times (3 minutes total microwave time).
• Spread snack mix out on paper towels to cool.
• When snack mix is cool, return to the large bowl and gently mix in M&Ms and candy corn.
• Serve immediately, and store leftovers in an air-tight container.

COOKIE & CINNAMON SNACK MIX

Steps:

• Heat oven to 375ºF.
• Combine first 3 ingredients in large bowl. Mix butter, sugar and cinnamon. Drizzle over wafer mixture; toss to coat.
• Spread onto bottom of foil-lined 15x10x1-inch pan.
• Bake 10 min. or until lightly toasted, stirring after 5 min. Cool. Stir in raisins.

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.

CINNAMON SUGAR CHEX MIX RECIPE

Steps:

• Preheat the oven to 275F. Line a large baking sheet with parchment paper. Mix together the white sugar and the cinnamon in a small bowl. Set aside.
• In a glass measuring cup, melt the butter in the microwave. Add the brown sugar, mix well, and return the microwave for another 20 to 30 seconds (watch to make sure it doesn't bubble over). Whisk until the sugar is dissolved.
• Pour the Chex cereal into a large bowl, then drizzle the sauce over top. Use a spatula to gently mix until the Chex is evenly coated.
• Spread the Chex mix onto the parchment lined baking sheet. Sprinkle the cinnamon sugar mix evenly over the Chex.
• Bake at 275F for about 45 minutes, stirring every 15 minutes (lift and turn with a metal spatula).
• Enjoy!

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!

CINNAMON HONEY NUT SNACK MIX

Steps:

• Preheat oven to 350F.
• Line a baking sheet with parchment or foil.
• Combine honey and butter in a medium size bowl.
• Add cashews, almonds, pretzels, and Chex to the bowl and toss until evenly coated.
• Spread the mixture onto the baking sheet in a single layer. Bake at 350 for 6 minutes.
• Remove from oven, stir once and place back in the oven to bake another 5 more minutes.
• Remove from the oven and let cool slightly.
• Spoon into a large mixing bowl and toss with the sea salt and cinnamon.
• Let cool completely and store in an air-tight container for up to two weeks (if it lasts that long!).

CINNAMON CHURRO SNACK MIX

Steps:

• Preheat oven to 325°F. Line a shallow roasting pan with foil, extending foil over edges. In prepared pan combine first five ingredients (through pecans). In a small bowl stir together granulated sugar and cinnamon.
• In a medium saucepan cook and stir butter and brown sugar over medium heat until sugar is dissolved and mixture is smooth. Stir in vanilla.
• Drizzle cereal mixture with butter mixture; toss to coat. Sprinkle with half of the cinnamon-sugar; toss to coat. Sprinkle with remaining cinnamon-sugar; toss again.
• Bake 10 minutes; stir. Bake 10 minutes more. Using foil, lift out snack mix; cool on foil. Store in an airtight container at room temperature up to 1 week.

APPLE-CINNAMON SNACK MIX

Steps:

• In a large bowl, combine the cereal, nuts and chow mein noodles. In a small bowl, combine the sugar, cinnamon and salt; stir in egg white. Pour over the cereal mixture and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 300° for 45 minutes, stirring every 15 minutes.

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.

KETO MAPLE CINNAMON SNACK MIX

Steps:

• preheat oven to 350 degree. Prepare a parchment lined baking dish.
• Combine nuts together in a medium bowl. Melt butter. Combine syrup with butter and extract.
• Pour syrup over nuts. Coat well by stirring. Add cinnamon and salt.
• Spread on parchment lined baking tray. Bake 10 minutes. Stir. Bake additional 10 minutes.
• Remove to bowl. Let cool, stirring frequently until cooled completely. Add cranberries. Stir again and serve or move to an airtight container for storage

CINNAMON SUGAR SNACK MIX

Steps:

• In a very large bowl, combine the cereal and pretzels.
• Combine sugar and cinnamon in a small bowl.
• Drizzle the cereal mixture with butter; toss.
• Sprinkle with cinnamon sugar mixture; toss well.
• Put in a large roasting pan and bake at 250 degrees for 1 hour, stirring every 15 minutes.
• Remove from oven, stir in dried fruits.
• Cool and store in an airtight container.

HONEY CINNAMON SNACK MIX

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, combine both cereals and pretzels.
• In a small, microwave safe bowl add butter and honey.
• Microwave for 30-second increments until the butter is melted.
• Whisk cinnamon and vanilla into butter mixture until thoroughly combined.
• Pour butter mixture over cereal mixture and stir to combine.
• Pour mixture onto a baking sheet and bake for 15 minutes.
• Cool completely before serving.

MINI CINNAMON ROLL SNACK MIX RECIPE

Steps:

• Mini Cinnamon Rolls:
• Preheat the oven to 325 degrees F. 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 rectangle.
• 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 to 12 minutes, until they are just slightly browned on the outside.
• Let cool completely in the pan, about 10 to 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 to 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.
• 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.
• 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 to 5 days.
• Enjoy!

CINNAMON POPCORN POWER SNACK MIX

Steps:

• In a large mixing bowl, stir together the popcorn, pepitas, sunflower seeds/walnuts, dried cherries, and dried blueberries.
• Serve.
• Store in airtight jars or containers.