Rosemary-Parmesan Snack Mix Recipe

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Balsamic vinegar, rosemary, basil and Parmesan cheese lend an Italian taste to this easy-to-make snack mix. Folks won't be able to stop eating it!—Taste of Home Test Kitchen
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES:13 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES: 13 servings

Ingredients

  • 4 cups pretzel snaps or miniature pretzels
  • 4 cups Rice Chex
  • 2 cups unblanched almonds
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 3 teaspoons dried rosemary, crushed
  • 2 teaspoons garlic powder
  • 2 teaspoons dried basil
  • 4 to 5 drops hot pepper sauce
  • 2 teaspoons salt
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

3/4 cup equals 253 calories, 16 g fat (2 g saturated fat), 1 mg cholesterol, 473 mg sodium, 23 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine the pretzels, cereal and almonds. Combine the oil, vinegar, rosemary, garlic powder, basil and pepper sauce; pour over cereal mixture and stir to coat.
  2. Spread into two ungreased 15-in. x 10-in. x 1-in. baking pans. Sprinkle with salt. Bake at 300° for 15 minutes.
  3. Sprinkle with cheese and stir. Bake 15 minutes longer. Spread on paper towels to cool. Store in airtight containers. Yield: 2-1/2 quarts.
Originally published as Rosemary-Parmesan Snack Mix in Taste of Home Christmas Annual Annual 2009, p90

Nutritional Facts

3/4 cup equals 253 calories, 16 g fat (2 g saturated fat), 1 mg cholesterol, 473 mg sodium, 23 g carbohydrate, 3 g fiber, 7 g protein.

This recipe pairs well with a light white wine.

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Reviewed Dec. 12, 2012

This tastes yummy! I have given it away to teachers, friends, family as Christmas gifts and have gotten rave reviews. I'm always asked to share the recipe. I have switched up the cereal and used Crispix instead as well as left out the almonds...it tastes great no matter which way you switch it up!

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