Spicy Puffed Rice And Peas Snack Mix Recipes

Steps:

• In a large wok over medium heat, toast the corn cereal, puffed rice cereal, peanuts, and pepitas until the cereals have crisped up, about 2 minutes. Remove from the pan.
• Warm the oil in the same wok over medium heat. Add the mustard seeds (stand back, they'll pop!), curry leaves, green chile, and turmeric. Cook about 30 seconds. Turn the heat off.
• Add the cereal mixture, plantain chips, if using, and raisins. Season with salt. Toss until well combined, and pour into a big bowl. Crack a beer and enjoy!

Steps:

• Preheat oven to 250 degrees with rack in center. Place puffed rice, peas, pepitas, sesame sticks, and coconut in a large bowl.
• In a small saucepan, melt butter over medium heat. Add brown sugar and ginger; heat until sugar has melted. Pour over puffed-rice mixture. Season with salt; toss well with a wooden spoon to coat evenly.
• Spread on a rimmed baking sheet, and bake 30 minutes. Remove from oven; let cool completely.

Steps:

• Make sure the puffed rice is crispy. If not dry roast them in a pan at 200F till they become crisp -- about 30 minutes.
• Heat oil in a pan, add mustard seeds and allow it to splutter.
• Then add onions (if using) red chilies, cumin seeds, asafoetida, groundnuts, curry leaves and turmeric. Fry for sometime till you hear the cracking sound of the groundnuts.
• Add the red chilli powder, salt and mix well.
• Switch off the heat and mix the puffed rice into the above mixture.
• Add the sugar and mix well.
• Once cooled, transfer to an air tight container and store it for up to 2-3 weeks.
• Just before eating squeeze lime juice on top. (Optional).
• Variations: Peanuts, sesame seeds, cashews, roasted edamame, pretzels, rice crackers, wasabi peas, coconut, raisins, almonds, pecans etc etc).
• Time is without toasting as that can be done while doing the rest.