Description
This homemade snack mix combines the bold flavors of cayenne, garlic, and rosemary for a deliciously seasoned treat that surpasses any store-bought variety.
Ingredients
Units
Scale
- 9 cups (72 oz) toasted corn cereal (Chex)
- 4 1/2 cups (36 oz) bite-size pretzels
- 3 cups (24 oz) salted dry-roasted peanuts
- 6 garlic cloves
- 1 1/2 tsp (12 ml) coarse salt
- 15 tbsp (2 sticks less 1 tbsp) unsalted butter
- 3 tbsp Worcestershire sauce
- 1 1/2 tsp cayenne pepper
- 3 tbsp chopped fresh rosemary
Instructions
- Preheat oven to 225°F (107°C).
- In a large bowl, combine the corn cereal, pretzels, and peanuts. You may need to divide into two bowls if necessary.
- Mince the garlic cloves and mash them into a paste with the coarse salt.
- In a small saucepan, melt the butter over low heat. Stir in the garlic paste, Worcestershire sauce, cayenne pepper, and rosemary until well combined.
- Pour the butter mixture over the cereal mixture, stirring to coat evenly.
- Spread the mixture in an even layer on a large baking sheet.
- Bake for 1 hour and 40 minutes, stirring every 20 minutes, until the mix is golden brown and crisp.
- Allow the mix to cool completely before storing in an airtight container.
Notes
- This recipe is adapted from Martha Stewart Living Magazine, June 2011.
- Store the mix in an airtight container to maintain freshness.
- Feel free to adjust the cayenne pepper to suit your spice preference.
- This mix is perfect for parties or as a gift.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2 grams
- Sodium: 300 mg
- Fat: 12 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 15 mg