Sweet And Savory Snack Mix Food

SWEET AND SAVORY SNACK MIX

Sweet and Savory Snack Mix image

Make a crunchy snack mix that has both a bit of sweet and savory.

Provided by By Betty Crocker Kitchens

Categories Snack

Time 1h25m

Yield 16

Number Of Ingredients 7

Ingredients

3 cups pretzel sticks
3 cups Golden Grahams™ cereal
2 cups Wheat Chex™ cereal
1 1/2 cups mixed nuts
1/2 cup butter or margarine, melted
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce

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.

Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 7 g, TransFat 0 g

SWEET AND SAVORY SNACK MIX

Sweet and Savory Snack Mix image

During the holidays, I try to keep snack mixes on hand. Instead of reaching for a cookie, I reach for a handful of mix. This is one I've been making a few years. I really like it!

Provided by kittycatmom

Categories Lunch/Snacks

Time 1h10m

Yield 1/2 cups, 16 serving(s)

Number Of Ingredients 7

Ingredients

3 cups pretzel sticks
3 cups Golden Grahams cereal
2 cups Wheat Chex
1 1/2 cups mixed nuts
1/2 cup butter or 1/2 cup margarine, melted
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce

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. Pour over cereal mixture, stirring to coat.
Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Nutrition Facts : Calories 179.2, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.2, Sodium 249.2, Carbohydrate 15.4, Fiber 1.8, Sugar 6.3, Protein 3

SWEET-AND-SALTY PARTY MIX

Sweet-and-Salty Party Mix image

This joyful, crunchy snack to share with friends (and enjoy with cocktails) relies on corn syrup, sugar and soy sauce for a balance of sweet and savory. The glaze in this recipe is a riff on the sweet-and-salty coating used in cereal-seaweed snack mixes found in Hawaii that bakes into an irresistible, super-crisp shell. A bit of Worcestershire sauce lend some tang, and cayenne adds a surprising touch of heat. Use the mix-in amounts as a guide, and feel free to use whatever cereals, crackers and nuts speak to you.

Provided by Samantha Seneviratne

Categories snack, finger foods

Time 1h30m

Yield About 16 cups

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil, plus more for greasing the pans
1/2 cup/113 grams salted butter (1 stick)
1/3 cup/105 grams light corn syrup
1/3 cup/67 grams granulated sugar
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon ground cayenne
4 cups/100 grams crunchy, salty snacks, such as cheese crackers, rice crackers, bagel chips, sesame sticks or a combination
3 cups/115 grams salted mini pretzels
6 cups/180 grams rice or corn Chex or Crispix cereal, or a combination
3 cups/29 grams store-bought or homemade salted popcorn
1 cup/125 grams roasted, salted cashews (or your favorite nut)
1/4 cup/35 grams hemp or sesame seeds

Steps:

Heat oven to 250 degrees. Lightly grease two rimmed baking sheets with vegetable oil. In a small saucepan, combine 3 tablespoons vegetable oil with the butter, corn syrup, sugar, soy sauce, Worcestershire, salt and cayenne. Cook, stirring occasionally, over medium heat until the mixture is smooth and syrupy, about 5 minutes. Set aside.
In a large bowl, combine all the ingredients for the snack mix, except the hemp seeds. Pour the syrup over the mix and toss with a wooden spoon to evenly coat all the pieces.
Divide the mix across the two prepared baking sheets. Sprinkle the hemp seeds evenly over the mixture on both baking sheets.
Bake until the mix is dry, about 1 hour and 15 minutes, tossing well every 15 minutes. The mixture will be dry but still sticky, and will set as it cools.
Let the mix cool completely before breaking it into pieces to serve. Store in an airtight container at room temperature for up to 1 week.

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