Sugar N Spice Snack Mix Recipes

CONTEST-WINNING SUGAR 'N' SPICE NUTS

Steps:

• In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.

SUGAR AND SPICE SNACK

Steps:

• Heat oven to 300°F. Spray with cooking spray or grease 15x10x1-inch pan.
• In very large bowl, mix cereals, corn snacks and peanuts. In small bowl, beat egg whites, orange juice, sugar and cinnamon with wire whisk or hand beater until foamy. Pour over cereal mixture, stirring until evenly coated. Spread in pan.
• Bake 45 to 50 minutes, stirring every 15 minutes, until light brown and crisp. Cool completely, about 1 hour. Store in airtight container.

FALL SPICE SNACK MIX

Steps:

• Whisk together the butter, Fall Spice Mix and Worcestershire sauce in a cup. In a large, microwave-safe bowl, combine the cereal, pretzel nuggets and pecans. Drizzle the butter mixture over the snack mix and heat in the microwave until warm and fragrant, stirring halfway through, about 2 minutes. Add the apple chips. Toss vigorously and let cool to room temperature, about 15 minutes. Season with salt.
• Whisk together the cinnamon, pepper, cardamom, nutmeg and salt in a small bowl. Transfer any leftover mix to an airtight container and store for up to 6 months.

SUGAR N SPICE POPCORN

Steps:

• Place popcorn in a large roasting pan coated with cooking spray. In a small saucepan, melt butter over low heat. Add the sugar, water, cinnamon and salt; cook and stir over low heat until sugar is dissolved. , Pour over popcorn; toss to coat. Bake, uncovered, at 300° for 10-15 minutes. Serve immediately.

CRUNCHY SUGAR 'N' SPICE NUTS

Steps:

• In a large bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine the remaining ingredients. Add to nut mixture and stir gently to coat. , Spread into two greased 15x10x1-in. baking pans. Bake, uncovered, at 300° for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.

GINGERBREAD SNACK MIX

Steps:

• In a small saucepan over medium-low heat, melt the butter. Stir in the tahini, gingerbread spice, salt and vanilla. Add the chocolate chips and stir until the chocolate is fully melted. Remove from the heat.
• In a large plastic bin or bowl with a lid, combine the cereal and tahini mixture, stirring gently to keep the cereal from breaking. Stir in half of the powdered sugar and gently mix to combine. Then, add the rest of the confectioners' sugar, snap on the lid and shake, shake, shake! Taste and add more powdered sugar as desired. Finally, add the candies, gingersnaps and sprinkles if using. Toss gently to combine. Enjoy!

SUGAR AND SPICE SNACK MIX

Steps:

• Heat oven to 275°F
• In large bowl, mix popcorn, snacks, pretzels, peanuts and cranberries.
• In small bowl, mix butter, sugar, apple cider and apple pie spice. Drizzle over snack mixture, stirring until evenly coated. Spread in ungreased shallow roasting pan.
• Bake 45 to 50 minutes, stirring every 15 minutes, until light brown and crisp. Cool 30 minutes. Store in tightly covered container.

SUGAR 'N SPICE SNACK MIX

Steps:

• Preheat oven to 325°F. Mix crackers, pretzels, raisins and pecans in large bowl; set aside. Beat egg white, water and lemon zest in small bowl with wire whisk until well blended. Drizzle evenly over crackers mixture; toss to coat. Sprinkle with combined sugar and cinnamon; mix lightly.
• Spread in single layer in greased foil-lined 15x10x1-inch baking pan.
• Bake 20 min., stirring occasionally. Cool completely. Store in tightly covered container at room temperature.

SUGAR 'N SPICE SNACK

Steps:

• Heat oven to 300°F. Grease 15x10x1-inch pan with shortening or cooking spray.
• In large bowl, mix cereals, corn snacks and peanuts. In small bowl, beat egg whites, orange juice, sugar and cinnamon with wire whisk or hand beater until foamy. Pour over cereal mixture, stirring until evenly coated. Spread in pan.
• Bake 45 to 50 minutes, stirring every 15 minutes, until light brown and crisp. Cool completely, about 15 minutes. Store in airtight container.