Spicy Pig Skin And Corn Nut Snack Mix Recipes

Steps:

• Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil.
• Put the egg white in a large bowl and whisk until frothy. Add the almonds, cereal, peanuts, pecans, pretzels and corn nuts and toss to coat in the egg white. Add the spice blend and toss to coat.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn and transfer to a large bowl.

Steps:

• Preheat oven to 350 degrees F. Toss the rice cereal, green beans, chow mein noodles, almonds and sesame sticks together in a large bowl. Whisk the butter, teriyaki, brown sugar, vinegar, garlic, five-spice, pepper flakes and 1/2 teaspoon salt together in a small bowl until smooth. Pour the sauce over the snack mix and toss well.
• Spread in one layer on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, 16 to 18 minutes, stirring occasionally. Remove from the oven and stir in the wasabi peas. Let cool completely, and then store in an airtight container for up to 3 days.
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Steps:

• Make the sausage: Toast the coriander, fennel and caraway seeds in a small skillet over high heat, stirring, until fragrant, 3 to 4 minutes. Cool completely, then grind with a mortar and pestle or a spice grinder. Add the garlic, sage, 1 teaspoon salt, 1 teaspoon black pepper and the red pepper flakes; grind to mix. Combine the spices with the ground pork in a bowl. Add the maple syrup and mix. Cover and refrigerate 30 minutes.
• Meanwhile, make the dough: Combine the flour, brown sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt in a food processor; pulse to combine. Add the butter and pulse 5 to 6 times (for 4 to 5 seconds each time), until the mixture resembles cornmeal. Add the mozzarella and pulse 3 to 4 times, until well combined. Add the buttermilk and process until a ball forms. Wrap in plastic wrap and refrigerate at least 30 minutes.
• Form the sausage mixture into 16 mini sausages, about 4 inches long (use about 2 tablespoons sausage for each). Heat a large nonstick skillet over medium-high heat. Cook the sausages in 2 batches until cooked through, 4 to 5 minutes per side. Cool on paper towels.
• Turn the dough out onto a floured surface. Sprinkle with flour, then gently pat out and roll into a 12-by-16-inch rectangle. Trim the edges to make them even. Cut the rectangle in half crosswise, then cut each half into four 3-by-8-inch strips. Cut each strip in half diagonally to form 16 long triangles. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate 15 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Place 1 sausage on the wide end of a dough triangle and roll up. Repeat with the remaining dough and sausages. Arrange the pigs in blankets 2 inches apart on 2 parchment-lined baking sheets. Brush the tops with the beaten egg and bake until golden, about 15 minutes.
• Meanwhile, make the chipotle-agave mustard: Combine the agave, both mustards, the adobo sauce and a pinch of black pepper in a bowl. Serve the pigs in blankets with the mustard.

Steps:

• Preheat oven to 300°F. Line a heavy large baking sheet with a silicone liner or foil. Combine the pecans, walnuts and pumpkin seeds in a medium bowl. Stir the brown sugar, oil, water, chili powder and salt to blend in a small bowl. Drizzle 2 tablespoons of the brown sugar mixture over the nut mixture and toss to coat. Spread the nut mixture out into a single layer on the prepared baking sheet. Bake the nut mixture until it's beginning to turn golden brown, about 10 minutes. Meanwhile: Toss the cereal and cranberries with the remaining brown sugar mixture in the same bowl (no need to wash). Add the cereal mixture to the nut mixture on the pan and spread out into a single layer. Roast in the oven until golden brown and glazed, about 12 minutes longer. Cool completely. Toss to combine. Transfer to jars and seal tightly. (Mix can be made up to 2 weeks ahead.)

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 350 degrees F.
• In a large mixing bowl, whisk the egg white. Add the chili powder, cumin, cayenne pepper, garlic powder, salt, and sugar and continue whisking. Add the nuts to the bowl and toss together until the nuts are completely coated. Spread the nuts out onto a pre-greased sheet pan and bake them for 15 minutes or until well toasted.

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Gently mix corn, rice, and wheat squares, oat rings, mixed nuts, mini pretzels, goldfish crackers, and sesame snacks in two 13x24-inch aluminum roasting pans, taking care not to break cereal.
• Stir bacon drippings, unsalted butter, Worcestershire sauce, MSG, liquid smoke, cayenne pepper, seasoned salt, chili powder, garlic powder, and hot pepper sauce together in a microwave-safe bowl. Cook on high in microwave for 3 or 4 30-second intervals, stirring each time, until mixture is warm, liquid, and fully combined.
• Stir seasoning sauce continuously as you pour half over the cereal mixture in each pan. Gently stir the snack mix and seasonings with a slotted spoon until thoroughly coated; do not crush cereal.
• Bake in the preheated oven until sauce is completely absorbed and the snack mix is crisp, about 2 hours; stir gently every 15 minutes. Cool completely and store in airtight containers. The snack mix stores well in freezer in airtight freezer bags, if it makes it that long.