Chili-Garlic Snack Mix
The recipe Chili-Garlic Snack Mix can be made in approximately 25 minutes. This recipe serves 8. One portion of this dish contains roughly 8g of protein, 25g of fat, and a total of 372 calories. For 89 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 219 people have made this recipe and would make it again. It is brought to you by Foodnetwork. It works well as a hor d'oeuvre. A mixture of smoked paprika, popcorn kernels, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 50%, this dish is solid. Chili and Garlic Snack Mix, Chili Snack Mix, and Chili-Lime Snack Mix are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup smoked almonds
2 cups Chex (or other cereal squares)
1 tablespoon chili powder
2 cups Cheez-It crackers (or other mini cheddar crackers)
1/2 teaspoon garlic powder
Kosher salt
2 tablespoons popcorn kernels
1 cup mini pretzel twists
1 teaspoon smoked paprika
6 tablespoons unsalted butter
1 tablespoon vegetable oil
Equipment:
baking paper
baking sheet
oven
sauce pan
frying pan
bowl
spatula
Cooking instruction summary:
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. Photograph by Ryan Dausch
Step by step:
1. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
2. 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.
3. Remove from the heat and transfer to a large bowl.
4. 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.
5. Drizzle over the popcorn mixture and toss with a rubber spatula to coat; season with salt.
6. Spread the snack mix on the prepared baking sheet.
7. Bake, stirring once or twice, until lightly toasted, about 10 minutes.
8. Let cool completely. Store in an airtight container for up to 5 days.
9. Photograph by Ryan Dausch
Nutrition Information:
covered percent of daily need
