Spicy Chipotle Snack Mix Recipes

SPICY CHIPOTLE CHEX MIX

Steps:

• In large microwavable bowl, mix cereals, pretzels and nuts.
• In 2-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in pepper, chili powder and salt. Pour over cereal mixture; stir until evenly coated.
• Microwave uncovered on High 5 minutes, stirring every 2 minutes. Spread on waxed paper or foil. Sprinkle with cheese. Let cool completely. Store in airtight container.

SPICY CHIPOTLE MIXED NUTS WITH BACON AND POPCORN

Steps:

• For the chipotle spice blend: Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside.
• For the nuts: Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with the oil.
• Put the egg white in a large bowl and whisk until frothy. Add the cashews, macadamia, peanuts and walnuts and toss to coat. Add the spice blend and toss to coat.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn, bacon and chilies and transfer to a large bowl to serve.

SPICY PARTY MIX

Steps:

• Arrange racks in the top and bottom thirds of the oven and heat to 250 degrees. Line two sheet pans with parchment paper.
• Combine cereal, nuts, pretzels and add-ins in a very large bowl. In a medium, microwave-safe bowl, melt butter in the microwave in 20-second increments, about 1 minute. (You can also do this in a small saucepan over low heat on the stovetop.) Add Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, salt and pepper. Stir until well mixed.
• Add half of the melted butter mixture to the cereal mixture. Gently and thoroughly fold to combine. Add the rest of the melted butter mixture and stir until evenly coated. Taste and adjust seasonings.
• Divide the mixture evenly across the prepared pans. Bake, stirring and switching racks every 15 minutes, until crisp and slightly darkened in color, about 1 hour. Cool completely on the pans on wire racks before serving (if you can wait that long). Store in an airtight container for up to 3 weeks.