Nutty Snacks Recipes

Steps:

• Combine Cheerios, nuts and crackers in a 4- or 5-qt. slow cooker. Whisk together butter, Worcestershire sauce and Greek seasoning. Pour over cereal mixture; toss to coat., Cook, covered, on high 1 hour, stirring frequently. Reduce heat to low; cook until crisp, 30-45 minutes longer, stirring frequently. Spread onto a baking sheet to cool. Store in an airtight container.

Steps:

• HEAT oven to 350 degrees F. Line rimmed baking sheet with foil.
• COMBINE butter, peanut butter, vanilla and cinnamon in a microwave-safe bowl. Microwave on HIGH (100% power) 35 to 45 seconds, stirring until well blended.
• COMBINE cereal, mixed nuts and pretzels in large bowl. Pour butter mixture over cereal mixture. Toss well to coat. Spread mixture evenly on foiled baking sheet.
• BAKE 10 to 12 minutes, stirring occasionally. Cool. Sprinkle lightly with cayenne pepper, if desired. Toss. Store in resealable food storage bag.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.