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Parmesan Munch Mix Recipe

Parmesan Munch Mix Recipe

This snack mix is delicious! What an easy after-school or work treat. Pack up a few individual baggies and toss them into lunch bags as needed. —Edie DeSpain, Logan, Utah
TOTAL TIME: Prep: 10 min. Bake: 10 min. + cooling YIELD:24 servings


  • 8 cups popped popcorn
  • 4 cups Cheerios
  • 3 cups pretzel sticks
  • 1 package (6.6 ounces) miniature cheddar cheese fish-shaped crackers
  • 1/3 cup butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon onion salt


  • 1. In an ungreased roasting pan, combine the popcorn, Cheerios, pretzels and crackers. Combine the remaining ingredients; pour over popcorn mixture and toss to coat.
  • 2. Bake, uncovered, at 350° for 10-15 minutes or until lightly browned. Cool completely. Store in airtight containers. Yield: 4 quarts.

Nutritional Facts

2/3 cup: 123 calories, 6g fat (2g saturated fat), 10mg cholesterol, 277mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 3g protein.

Reviews for Parmesan Munch Mix

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scrapo User ID: 2908723 141988
Reviewed Dec. 10, 2011

"Forgot how much I love fresh made popcorn on the stove! Most of the popcorn made it into the recipe LOL. I also added dry roasted peanuts. YuM!"

shellysavon User ID: 5852241 141987
Reviewed Mar. 3, 2011

"My daughter loves snack and trail mixes and I totally agree with what everyone else has been saying. If you feel there is too much fat or sodium adjust what u use. Use low fat parm, no salt pretzels and low sodium butter"

BECK'S User ID: 5809762 105974
Reviewed Mar. 2, 2011

"I have not tried these yet..but don't worry I will. My mom makes some like this, but she uses powdered Ranch mix, oil, dill weed. When we sever these, most ask for the recipe. These always go over very good!!"

lauriealexsy User ID: 2486462 94214
Reviewed Mar. 2, 2011

"how about a review from someone who's actually tried it?"

Toni51 User ID: 3872187 210096
Reviewed Mar. 2, 2011

"Yep, I've become a savvy enough cook to look at most recipes and know when an adjustment needs to be made depending on our personal preferences. One glance at this one told me "too much sodium for us," but I would never rate it low because of that. I loved the concept, and appreciate the contribution. Thank you!"

suesews User ID: 1320493 107583
Reviewed Mar. 2, 2011

"I agree with Hallie1986 any recipe can be adjusted for such things as fat and salt. Just because one person feels they can't use the recipe as is, they should not criticize it for everyone else. My mom used to say, it seems that one had green persimmons for breakfast. Green persimmons will make your mouth pucker!"

lorettasylvia User ID: 5357358 176824
Reviewed Mar. 2, 2011

"Hello out there,

I give the lady who wrote to the other lady 5 Stars. My comments to her follow:
I want to say, "THANK YOU" for writing to this negative lady. I agree, "If you don't have anything nice to say about a recipe, keep your 'LOW Rating Stars' and Negative Comments to yourself."
Hey, "My husband and I can't eat a lot of salt, but we can always change some of the ingredients on any recipe to make it lower in salt. " I just appreciate all the wonderful recipes that are shared on this website.
However, I do appreciate those of you who give us positive tips and advice on other ingredients we can add, etc. to the Taste of Home’s recipes.
Love all of you for sticking up for future recipes!
Bill and Loretta Sylvia
Fremont, CA"

anneengel User ID: 1045026 175349
Reviewed Mar. 2, 2011

"I too find it difficult to endure nonproductive ratings. It is too great of a slam to the person contributing the recipe as well. We all know you too periodically make recipes that may include items higher in fat or salt - snack mixes always are higher - why are you so surprised. Please be constructive for those that appreciate the recipes for its value in entertaining and not in your personal health care plan. The point to these comments is to share any error in recipe or constructive comments or recommendations."

hallie1986 User ID: 4125383 158383
Reviewed Mar. 2, 2011

"I get SOO tired of people griping about the nutrition facts on a recipe. You are ultimately in charge of how much fat and salt you put into your body. If you don't like how much is in a recipe, get creative. I used half the butter that was called for a half the parm. cheese to lighten it up. I also didn't include any onion salt, rather just a touch of onion powder. Instead of complaining about the recipe I adjusted it for my tastes and needs. It's a genius idea, some of you should try it."

oliwood User ID: 5203492 179590
Reviewed Mar. 2, 2011

"I'd never make it after reading nutrition facts"

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