Snack mix gets rave reviews

Over the weekend, I made the snack mix that was printed in this blog on Friday, Oct. 23, and recommended by friend Roxanne Hayenga from her Pajama Party at Textile Treasures in downtown Worthington. Roxanne told me it was good, but it is better than good, especially if you like snack mix.

Some friends happened to stop over shortly after I’d taken it out of the oven and had spread it out to cool. As we stood around in the kitchen and talked, somebody was always grabbing a handful of the still hot mixture. Eventually, we had to move the conversation out of the kitchen, or there wouldn’t have been any left.

What was left was packaged into “treat” bag imprinted with a Halloween motif (found at the local dollar store) and shared with a few other friends and my co-workers. There are still a couple of bags sitting on the counter at home, although I don’t think they’ll last long. And since I have a couple of Halloween events later in the week, I think I’ll have to make another batch tomorrow.

I doubled the recipe, using a big bag of Bugles, Rice Chex instead of the wheat and a combination of pecans and dry-roasted peanuts. The difficulty with making such a big batch was finding a place to let it all spread out and cool. I liked the M&Ms in there, although they didn’t stick to the coating and ended up at the bottom of the mixture, but I also think this mixture would be good with candy corn added.

In case you missed it the first time around, here’s the recipe once again. It’s worth repeating at this time of year; keep it on hand for Christmas goodies, too.
 

Sweet ’N’ Salty Snack Mix

Heat oven to 375 degrees. Spray a large roasting pan with no-stick cooking spray. In prepared pan, combine 4 cups regular-flavor cone-shaped baked corn snacks; 4 cups bite-sized square crispy wheat cereal, 1 cup small salted pretzel twists and 1 cup pecan halves; set aside.

In a 2-quart heavy saucepan, combine ¾ cup firmly packed brown sugar, ½ cup butter, 3 tablespoons light corn syrup and ½ teaspoon salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 6 minutes). Remove from heat; stir in 1 teaspoon vanilla and ½ teaspoon baking soda. Pour syrup mixture over cereal mixture in pan; toss to coat.

Bake for 15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven; stir.

Spread mixture onto waxed paper. Cool 5 minutes, then stir in one 14-ounce bag holiday-colored candy-coated chocolate pieces. Cool completely, then break into pieces. Store in container with tight-fitting lid for up to 1 week.
 

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