Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Thanksgiving Snack Mix
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- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: about 14 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 364
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 5 g
- Cholesterol
- 27 mg
- Sodium
- 488 mg
All the flavors of Thanksgiving—herbs, butter and a touch of sweetness—packed into an irresistible, crunchy snack mix. This version takes the classic Chex-style mix and gives it a holiday upgrade with cubes of stuffing mix, Cheddar crackers, toasted pecans and a brown butter-maple coating infused with sage, rosemary and thyme. Finished with tart dried cranberries, it’s the perfect pre-dinner nibble (or late-night snack) to keep guests happy while the turkey roasts.
- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: about 14 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 364
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 5 g
- Cholesterol
- 27 mg
- Sodium
- 488 mg
Ingredients
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Directions
- Line a baking sheet with parchment. Mix the corn cereal, rice cereal, crackers, pretzels, stuffing mix and pecans in a large bowl. Set aside.
- Set a sieve over a medium bowl. Add the butter to a medium light-colored skillet over medium heat and cook until it just starts to melt. Add the thyme sprigs, sage and rosemary and continue to cook, swirling the skillet, until the butter turns a nutty brown, 5 to 7 minutes. (First it will melt and start to foam, then the foam will subside and the butter will start to brown.) Pour the mixture through the sieve, pressing on the herbs to release any excess butter. Let cool for 15 minutes.
- Meanwhile, position a rack in the middle of the oven and preheat to 300 degrees F.
- Add the maple syrup, garlic powder, onion powder, brown sugar, Worcestershire, smoked paprika and seasoned salt to the butter, then vigorously whisk together until emulsified and slightly thickened. Pour the butter mixture over the crackers and toss until evenly coated.
- Transfer the cracker mixture to the prepared baking sheet and bake, stirring after 10 minutes, for 20 minutes total. Stir in the chopped thyme and toss to evenly combine, then continue to bake until the mixture is dry to the touch, about another 10 minutes. Let cool completely, then stir in the dried cranberries.
