Indian Snack Mix Recipe
Indian Snack Mix Recipe photo by Taste of Home
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Indian Snack Mix Recipe

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I love curry, so I added it to a snack mix. It dissappeared quickly on a camping trip with friends. So yummy! For a less spicy flavor, use only 1-1/2 teaspoons curry powder. —Noelle Myers, Grand Forks, North Dakota
MAKES:
17 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
17 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 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

Directions

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 15x10x1-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.
Originally published as Indian Snack Mix in Healthy Cooking April/May 2012, p49

Nutritional Facts

3/4 cup: 172 calories, 7g fat (3g saturated fat), 9mg cholesterol, 360mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  1. 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.
  2. Transfer to two 15x10x1-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.
Originally published as Indian Snack Mix in Healthy Cooking April/May 2012, p49

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MY REVIEW
forsmiley User ID: 4247876 194273
Reviewed Feb. 3, 2013

"It was okay..the taste was kind of bland. Maybe it i do more experiment with the ingredients, maybe it'll have more of Indian taste. Once again it was okay and yes I will make it again."

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