- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 10 min
- Yield: about 60 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 129
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 15 mg
- Sodium
- 207 mg
Ree has this irresistible snack mix on hand and ready to go whenever she has unexpected guests or a houseful of kids home for the holidays.
- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 10 min
- Yield: about 60 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 129
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 15 mg
- Sodium
- 207 mg
Ingredients
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Directions
- Preheat the oven to 250 degrees F.
- Melt the butter in a small saucepan over medium heat. Add the rosemary, chile flakes and garlic. Stir together and let cook for 2 to 3 minutes.
- Meanwhile, add the corn puff cereal, wheat cereal, oyster crackers, pretzel sticks and cashew halves to a large roasting dish or divide between multiple baking sheets. Pour the butter mixture over the mix and season with the everything bagel seasoning. Toss until the mixture is well coated.
- Bake, tossing every 15 minutes, until golden brown and fragrant, about 1 hour. Add the cheese balls and popcorn and toss to combine. Let cool before enjoying. Store leftovers in an airtight container.
