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:

Quickview
371k Calories
7g Protein
24g Total Fat
32g Carbs
5% Health Score
Limit These
Calories
371k
19%

Fat
24g
38%

  Saturated Fat
8g
54%

Carbohydrates
32g
11%

  Sugar
2g
3%

Cholesterol
22mg
8%

Sodium
519mg
23%

Get Enough Of These
Protein
7g
15%

Vitamin E
6mg
40%

Manganese
0.73mg
37%

Phosphorus
177mg
18%

Fiber
4g
17%

Vitamin B2
0.29mg
17%

Magnesium
66mg
17%

Vitamin A
682IU
14%

Iron
2mg
14%

Vitamin B1
0.2mg
13%

Copper
0.25mg
13%

Vitamin B3
2mg
12%

Folate
40µg
10%

Vitamin K
10µg
10%

Calcium
83mg
8%

Zinc
1mg
7%

Potassium
223mg
6%

Vitamin B6
0.09mg
5%

Selenium
3µg
5%

Vitamin B5
0.27mg
3%

Vitamin D
0.16µg
1%

covered percent of daily need
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