Snack Mix Recipes

Big League Snack Attack

1/3 cup butter
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
6 cups unsalted popped popcorn
1 cup thin pretzel sticks
1/2 cup salted, roasted peanuts

Toss together the popcorn, pretzel sticks and peanuts in a large bowl.

Melt the butter and stir in the seasonings.

Drizzle butter/seasoning mixture over popcorn mixture, stirring to coat well.

Spread the mixture in a large, shallow baking pan and put it in a preheated 250F (120C) oven to bake for 45 minutes. Stir with a wooden spoon every 10 minutes while it’s baking

Makes 8 cups.

Tex-Mex Mix

2 quarts popped popcorn, (air-popped)
2 teaspoons ground chili powder
2 teaspoons paprika powder
2 teaspoons ground cumin
Butter-flavored cooking spray

In a small bowl, combine all seasonings together. Put popped popcorn in a large bowl and spray lightly with butter-flavored cooking spray. Add spices to popcorn and mix thoroughly until all kernels are coated.

Makes 3 cups.

Mexican-Style Nuts and Bolts

1 bag cheddar sticks OR cheddar fish crackers
1 box Cheerios brand cereal
1 box Life brand cereal
1 (16-ounce) bag pretzel sticks
1 (8-ounce) bag of barbecue OR Cajun flavored sesame sticks
1 (8-ounce) bag of salted peanuts (or a tin of mixed nuts)
1 (8-ounce) bag of barbecue flavored peanuts
1/2 cup vegetable oil
2 cups (1 pound) butter, melted
4 tablespoons onion powder
3 tablespoons PLUS 1 teaspoon garlic powder
4 teaspoons chili powder
12 drops Tabasco brand sauce

Preheat oven to 250F (120C).

In a 12-quart roaster or other very large baking pan, combine the first seven ingredients and mix well.

In a bowl, melt butter in the microwave, and immediately stir in the oil, onion powder, garlic powder, chili powder and Tabasco sauce. Stir well until it starts to become pasty. Pour over snack mixture in roasting pan and mix well.

Bake for 45 minutes, uncovered, stirring the snack mix every 15 minutes.

Makes 12 quarts.

Choc’Oat’Late-Honey ‘Smash’ Snacks

2 1/2 cups thin pretzel sticks, broken into 1-inch pieces
2 1/4 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins
1 cup dry roasted peanuts (optional)
1 (10-ounce) package peanut butter- flavored chips
2 cups semisweet chocolate chips
3/4 cup honey

In large bowl, combine pretzels, oats, raisins and, if desired, peanuts; mix well.

In large saucepan, combine peanut butter-flavored chips, chocolate chips and honey; heat over low heat, stirring constantly, until chips are melted.
Immediately pour over oat mixture, stirring until all dry ingredients are coated with chocolate mixture.

Spread and “smash” mixture onto foil-lined cookie sheet, working the mixture to the edges of the sheet (mixture will be 3/8- to 1/2-inch thick depending upon size of cookie sheet).

Place in refrigerator until firm.

Break into pieces. Store tightly covered at room temperature.

Makes 4 dozen

Oriental Cashew Crunch Snack Mix

1 (16-ounce) box Quaker Toasted Oatmeal Squares Cereal (about 8 cups)
1 cup cashews OR peanuts
1 (3-ounce) can chow mein noodles (about 1 1/2 cups)
1/3 cup vegetable oil
3 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder

Heat oven to 250ºF. In 13 x 9-inch baking pan, combine cereal, chow mein noodles and cashews; mix well.

In small bowl, combine oil, soy sauce, garlic powder and onion powder; blend well. Quickly pour over cereal mixture; stir to coat evenly.

Bake 1 hour, stirring every 15 minutes.

Transfer to baking sheet, spreading mixture in even layer.

Cool completely. Store tightly covered.

Makes 10 cups.