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Rosemary-Parmesan Snack Mix

 Rosemary-Parmesan Snack Mix
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
13 ServingsPrep: 10 min. Bake: 30 min. + cooling


  • 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


  • 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.
  • Spread into two ungreased 15-in. x 10-in. x 1-in. baking pans.
  • Sprinkle with salt. Bake at 300° for 15 minutes.
  • Sprinkle with cheese and stir. Bake 15 minutes longer. Spread on
  • paper towels to cool. Store in airtight containers. Yield: 2-1/2
  • quarts.
Nutritional Facts: 3/4 cup equals 253 calories, 16 g fat (2 g saturated fat), 1 mg cholesterol, 473 mg sodium,

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Rosemary-Parmesan Snack Mix (continued)

Nutritional Facts: 23 g carbohydrate, 3 g fiber, 7 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.