Garlic Herb Mixed Nut Snack Mix Recipes

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Heat 3 popcorn kernels and the vegetable oil in a large saucepan over medium heat until 1 kernel pops; add the remaining kernels, cover and cook, shaking the pan occasionally, until the popping subsides. Remove from the heat and transfer to a large bowl.
• Add the cereal, crackers, pretzels and almonds; toss to combine. Melt the butter in a small saucepan over low heat. Stir in the chili powder, paprika and garlic powder. Drizzle over the popcorn mixture and toss with a rubber spatula to coat; season with salt.
• Spread the snack mix on the prepared baking sheet. Bake, stirring once or twice, until lightly toasted, about 10 minutes. Let cool completely. Store in an airtight container for up to 5 days.

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Lightly toast the pecans in a large saucepan over medium heat, about 5 minutes; transfer to a large bowl. Add the cereals and pretzels to the bowl and set aside.
• Wipe out the saucepan. Add 3 popcorn kernels and the vegetable oil and heat over medium heat until 1 kernel pops; add the remaining kernels, cover and cook, shaking the pan occasionally, until the popping subsides. Remove from the heat and add to the cereal mixture; toss to combine.
• Combine the butter, molasses, corn syrup, heavy cream and a pinch of salt in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Cook, stirring, until the mixture is thick and pulls away from the side of the pan, about 5 minutes. Remove from the heat. Once the mixture stops bubbling, stir in the vanilla. Pour over the cereal-popcorn mixture, season with salt and toss with a rubber spatula to coat.
• Spread the snack mix on the prepared baking sheet. Bake until the popcorn is crisp, about 15 minutes (the praline sauce will still be soft). Remove from the oven and use a flat metal spatula to flip the mix in large sections. Let cool completely. (The snack mix will harden as it cools.) Sprinkle with the confectioners' sugar and gently toss to coat. Store in an airtight container for up to 5 days.

Steps:

• In a large cast iron skillet, over a medium heat, warm the oil. Add the garlic and cook 1 to 2 minutes. Add the almonds, pine nuts, and cashews. Add the Worcestershire sauce, chile powder, and cayenne. Mix well.
• Stir in the pretzels and cook 3 to 4 minutes, stirring constantly. Remove from the heat. Add the raisins and salt. Mix well.
• Turn the mixture into a serving dish and cool.

Steps:

• In a mixing bowl, combine melted butter or oil, honey, sugar and all the seasonings. Make sure that any lumps of cayenne or cinnamon are broken down and stirred into the mix. The end result is a thick, sticky seasoning mixture. Add nuts and stir thoroughly to coat.
• Place nuts on 1/2 of a 12-inch sheet of heavy-duty foil in a single layer. Fold over to make an envelope, pierce with a knife to make 3 (1-inch) slits. Place envelope on top grate of smoker and close. Smoke for 20 to 25 minutes, opening once to shake the envelope to stir it up.

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
• Combine the Parmesan, butter, pecorino, garlic, Worcestershire, Italian seasoning, red pepper flakes and seasoned salt in a large bowl.
• Add the rice cereal, pretzels, fruit-flavored cereal, cheese crackers and peanuts to the bowl of seasonings and toss gently. Spread the cereal mix on the prepared baking sheet.
• Bake the snack mix in the oven, stirring every 20 minutes, until dried out and lightly toasted, about 1 hour.
• Cool completely before serving.