Antioxidant Almond Snack Mix Recipes

Steps:

• Place cereal and almonds in a large bowl; set aside. In a heavy saucepan, combine the sugar, corn syrup and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250° to 266° (hard-ball stage)., Remove from the heat; stir in extract. Pour over cereal mixture; mix well. Spread onto waxed paper-lined baking sheets; cool. Toss to break apart. Store in an airtight container.

Steps:

• Lightly coat a large piece of foil with nonstick cooking spray; set aside. In a large roasting pan, toss together cereals, pretzels, and almonds; set aside.
• Preheat oven to 300° F. In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture just begins to bubble. Continue cooking at a moderate, steady rate, without stirring, for 5 minutes more. Remove saucepan from heat; stir in baking soda. Pour over cereal mixture; stir gently to coat.
• Bake for 15 minutes; stir cereal mixture and bake for 5 minutes more. Remove from oven; stir in dried fruit. Spread on prepared foil to cool. Store in an airtight container.

Steps:

• Place cereal and almonds in a bowl.
• In a saucepan, combine the sugar, corn syrup and butter.
• Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250° to 266° (hard-ball stage).
• Remove from the heat and stir in extract.
• Pour over cereal mixture and mix well.
• Spread onto waxed paper-lined baking sheets and cool.
• Break apart.
• Store in an airtight container.

Steps:

• Line a large sheet pan with waxed paper. Place cereal and dried cranberries in a large resealable plastic bag. In a microwavable bowl, add chocolate chips, almond butter and enriched margarine spread (or butter). Microwave on High heat, uncovered, for 1 minute. Stir. Microwave for another 30 seconds; remove and stir until smooth.
• Pour chocolate mixture into plastic bag, seal and shake to coat evenly. Add almond flour, sliced almonds and confectioners sugar. Reseal and shake to coat. Spread mixture on waxed paper and cool completely. Refrigerate in an airtight container; mix can be stored for up to 1 week.