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Indian Snack Mix

 Indian Snack Mix
I love the flavor of curry so I added it to this yummy, crunchy snack mix. The recipe makes use of the microwave so prep is a cinch. For a less spicy flavor, use only 1-1/2 tsp curry and 1/4 tsp of the chipotle powder. —Noelle Myers, Grand Forks, North Dakota
17 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 4 cups Corn Chex
  • 4 cups Rice Chex
  • 3 cups miniature pretzels
  • 1 cup slivered almonds
  • 1/3 cup butter, melted
  • 3 tablespoons Louisiana-style hot sauce
  • 4-1/2 teaspoons Worcestershire sauce
  • 2-1/2 teaspoons curry powder
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon ground chipotle pepper
  • 1 cup golden raisins


  • In a large bowl, combine the cereals, pretzels and almonds. In a
  • small bowl, combine the butter, hot sauce, Worcestershire sauce and
  • seasonings. Drizzle over cereal mixture; toss to coat.
  • Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with
  • cooking spray. Bake at 250° for 45 minutes or until golden
  • brown, stirring every 15 minutes. Stir in raisins. Cool completely
  • on wire racks. Store in airtight containers. Yield: about 3 quarts.
Nutritional Facts: 3/4 cup equals 172 calories,

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Indian Snack Mix (continued)

Nutritional Facts: 7 g fat (3 g saturated fat), 9 mg cholesterol, 360 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer