SPICY CEREAL MIX
Provided by Ellie Krieger
Time 40m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Whisk the olive oil, Worcestershire sauce, hot sauce, garlic powder, cumin, onion powder, cayenne and 1/2 teaspoon salt in a bowl. Combine the rice cereal squares, cornflakes, pita chips and pepitas in a bowl. Toss with the spice mixture and spread on a baking sheet. Bake, stirring occasionally, until golden, about 40 minutes.
Nutrition Facts : Calories 100, Fat 5 grams, SaturatedFat 1 grams, Sodium 220 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 3 grams
SPICY SNACK MIX
I've worked on the tiny details of this simple spicy snack mix recipe for years and years. My friends ask me to bring a batch every time I come over.
Provided by Veronica
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Place butter in a 2-cup glass measuring cup. Microwave on high, checking at 15-second intervals, until melted, about 1 minute. Stir in Worcestershire sauce, chile-garlic sauce, garlic powder, seasoned salt, and onion powder until well mixed.
- Combine rice, corn, and wheat cereals in a large bowl. Transfer 2 to 3 cups cereal mixture to a separate bowl and pour about 1 ounce of butter mixture over top; mix with your hands until completely coated. Transfer cereal to a metal baking sheet, spreading into an even layer. Continue coating small amounts of cereal mixture with butter mixture and layering evenly on the baking sheet, using another sheet if needed; if too much is on the sheet, it doesn't get crispy.
- Coat pretzels with the remaining butter mixture and add to the baking sheets.
- Bake in the preheated oven for 10 minutes. Stir cereal mixture and redistribute in an even layer. Return to the oven and continue to cook, stirring and redistributing every 15 minutes, until crispy and golden, another 30 to 45 minutes. Sprinkle sugar lightly over cereal mixture during the last 15 minutes; do not add it too early or it will burn.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 32.3 g, Cholesterol 15.3 mg, Fat 6.5 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 667 mg, Sugar 3.9 g
SPICY CRUNCH MIX
Categories Soy Fry Cocktail Party Vegetarian Quick & Easy Spice Pea Shallot Gourmet
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Cut shallots crosswise into 1/4-inch-thick slices. In a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and fry shallots, stirring occasionally, until golden brown, about 7 minutes. Transfer shallots with a slotted spoon to paper towels to drain and season with salt. Pour off all but about 1 1/2 tablespoons oil from skillet and stir in cayenne and cumin. Cook spices over moderate heat, stirring, until fragrant, about 10 seconds. Remove skillet from heat and cool seasoned oil to room temperature.
- Add shallots, peas, soybeans, and salt and pepper to taste to seasoned oil, tossing to combine. Mix may be made 1 day ahead and kept in an airtight container at room temperature.
SPICY PARTY MIX
When a recipe for a seasoned snack mix first appeared on the back of the Chex cereal box in the 1950s, people went crazy for it. Years later, a Google search for the recipe yields more than two million results for various riffs, from savory to spicy to sweet. Many call for tossing the dry ingredients with the wet, then letting the mix dry on paper towels, but baking it at a low temperature yields crisper, more flavorful results. Hot sauce gives this version a bit of a kick, but if you don't like heat, you can leave it out. View this recipe as a template to tweak as you see fit: Use crunchy, roasted edamame or green peas in place of the nuts, substitute Thai red curry paste or Sriracha for the hot sauce, or double up on whatever ingredients you like best. Keep the dry-to-wet ratios the same and you can't go wrong.
Provided by Margaux Laskey
Categories snack, finger foods, appetizer, side dish
Time 1h30m
Yield About 15 cups
Number Of Ingredients 12
Steps:
- Arrange racks in the top and bottom thirds of the oven and heat to 250 degrees. Line two sheet pans with parchment paper.
- Combine cereal, nuts, pretzels and add-ins in a very large bowl. In a medium, microwave-safe bowl, melt butter in the microwave in 20-second increments, about 1 minute. (You can also do this in a small saucepan over low heat on the stovetop.) Add Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, salt and pepper. Stir until well mixed.
- Add half of the melted butter mixture to the cereal mixture. Gently and thoroughly fold to combine. Add the rest of the melted butter mixture and stir until evenly coated. Taste and adjust seasonings.
- Divide the mixture evenly across the prepared pans. Bake, stirring and switching racks every 15 minutes, until crisp and slightly darkened in color, about 1 hour. Cool completely on the pans on wire racks before serving (if you can wait that long). Store in an airtight container for up to 3 weeks.
SWEET & SPICY POPCORN CRUNCH OR BALLS
I actually combined two recipes I had seen and wanted to try. This is a joint effort of a Martha Stewart Recipe and a Food Network Recipe - that I mixed together. It turned out VERY good!
Provided by stephanierndos
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F Line 2 baking sheets with nonstick baking mats; set aside.
- Pop popcorn according to package directions, get rid of unpopped kernels; set aside.
- Make caramel: Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.
- Remove mixture from heat and quickly stir in salt, vanilla, cinnamon & cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.
- Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.
- *Note: If you opt for the 'pepitas' the pumpkin seeds instead of nuts (use one or the other not both) ~ you will need to toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Then, add to the popcorn.
- *If making popcorn balls, use following directions: When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.
Nutrition Facts : Calories 386.9, Fat 18.8, SaturatedFat 11.2, Cholesterol 45.8, Sodium 169.2, Carbohydrate 53.5, Fiber 4.9, Sugar 20.8, Protein 4.5
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