Curried Cran Orange Snack Mix Recipes

Steps:

• Heat oven to 300°F. In large bowl, mix cereals and almonds.
• In microwavable measuring cup, mix butter, brown sugar and juice concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. Pour into ungreased large roasting pan.
• Bake uncovered 30 minutes, stirring after 15 minutes. Stir in cranberries. Cool completely, about 15 minutes. Store in airtight container.

Steps:

• Heat oven to 250°F. In 15x10x1-inch pan or large roaster, mix cereals, pretzels, cashews, raisins and cranberries.
• In small bowl, mix remaining ingredients. Pour over cereal mix; stir to coat well.
• Bake 1 hour, stirring every 15 minutes, until crispy and well coated with seasoning. Spread on waxed paper or cooking parchment paper to cool. Cool completely, about 10 minutes.

Steps:

• Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
• Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
• Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
• Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
• Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.

Steps:

• In a large bowl, combine the first five ingredients. Place the butter, honey, honey mustard, curry powder and garlic powder in a small microwave-safe bowl. Microwave, uncovered, on high for 1 to 1-1/2 minutes, stirring every 30 seconds or until mixture is smooth. Pour over cereal mixture and toss to coat., Place half of the mixture in a large microwave-safe bowl. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute. Stir in 3/4 cup cranberries. Immediately spread onto waxed paper; cool completely. Repeat with remaining cereal and cranberries. Store in an airtight container.

Steps:

• In a 5-qt. slow cooker, combine the noodles, cereal, cashews and coconut. In a small bowl, whisk the butter, soy sauce, curry powder and ginger; drizzle over cereal mixture and mix well., Cover and cook on low for 2-1/2 hours, stirring every 30 minutes. Serve warm or at room temperature.

Steps:

• Preheat Oven to 250 degrees.
• In a large bowl, combine cereals, pretzels, and almonds.
• In a small bowl, combine brown sugar and spices. Stir in melted butter and orange concentrate.
• Pour sugar/butter mixture over cereal mixture and stir to coat evenly.
• Pour mixture into a greased 13" x 9" baking pan and spread into an even layer.
• Cook for 50 minutes, stirring every 10 minutes.
• Remove from oven and stir in dried Cranberries.
• Cool completely.
• Store in an airtight conatiner.