Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Apple-Cheddar Cheez-It Snack Mix
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings (about 8 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 510
- Total Fat
- 34 g
- Saturated Fat
- 11 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 13 g
- Protein
- 11 g
- Cholesterol
- 44 mg
- Sodium
- 417 mg
Perfect for a snack attack or entertaining, this apple and Cheddar snack mix hits all the right notes of cozy fall flavors. We toss buttery pecans, crisp apple chips and crunchy Cheez-It snack mix in a rich, maple-butter glaze with just the right hint of apple pie spice and a touch of thyme, then everything is baked until crispy. To take it over the top, it’s tossed with a homemade frico that’s made with melted shredded cheese that cools into a crisp, golden wafer that has an intense Cheddar flavor.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings (about 8 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 510
- Total Fat
- 34 g
- Saturated Fat
- 11 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 13 g
- Protein
- 11 g
- Cholesterol
- 44 mg
- Sodium
- 417 mg
Ingredients
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Directions
- Preheat the oven to 300 degrees F and line a sheet pan with parchment paper.
- Melt the unsalted butter and apple butter in a small saucepan over medium heat. Add the maple syrup, brown sugar, thyme, 1 teaspoon of the apple pie spice and 1/2 teaspoon kosher salt. Bring to a simmer and cook until slightly thickened, 3 to 5 minutes. Pour into a large bowl and stir in the pecans until coated. Stir in the Cheez-It Snack Mix and apple chips. Spread the mixture evenly onto the prepared sheet pan. Stir together the granulated sugar and remaining 1/2 teaspoon apple pie spice in a small bowl. Sprinkle the sugar mixture evenly over the Cheez-It mixture. Bake, stirring every 15 minutes, until dry and toasted, about 45 minutes. Let cool completely, about 15 minutes; everything will crisp up as it cools.
- Meanwhile, make a Cheddar frico. Heat a 12-inch nonstick skillet over medium-high heat and line a large plate with paper towel. Add half of the shredded cheese to the skillet and cook, undisturbed until the bottom is browned and the cheese holds together when attempting to flip it, 2 to 4 minutes. Flip the cheese and cook until the second side is slightly crisp, 30 seconds more. Transfer the Cheddar frico to the prepared plate. Wipe any oil out of the skillet and repeat with the remaining shredded cheese.
- Break up the frico into bite-sized pieces and transfer to a large bowl with the cooled Cheez-it mixture. Toss to combine.
Cook’s Note
The snack mix can be stored in an airtight container at room temperature for up to 5 days.
