I'm a snacker. I could easily eat snacks all day and skip breakfast (my least favorite meal), lunch, and dinner. So, I love it when a new food fad shows up -- in this case, chili crisp! I'm trying to make up for my late coming to the party on th… | By cafebarber on August 17, 2024 | I'm a snacker. I could easily eat snacks all day and skip breakfast (my least favorite meal), lunch, and dinner. So, I love it when a new food fad shows up -- in this case, chili crisp! I'm trying to make up for my late coming to the party on this yummy condiment, so I put it in everything possible -- my fave is to mix it in ramen, peanut noodles, Chinese chicken salad . . . and now in my snack mix! Chili crisp comes in a variety of heat levels . . . find yours! The snack is delish with a Rosé or Pinot noir. You can find me out on the patio . . . This is just a base recipe. I probably don't make it the same twice in a lifetime, but it's a good start. Ingredients: 1/2 cup salted butter 1/4 c. honey 1/2 c. Chili Crisp 5 cups Wheat Chex cereal 5 cups Rice Chex cereal 2 c. salted pretzels (seriously! are there any other kind?) 2 c. salted mixed nuts 1/2 c. roasted pepitas 1/2 c. roasted sunflower kernels 1 T. butter (Really just add your favorite snack food--popcorn, potato chips, Bugles (love these!), goldfish, Cheeze-its, M&Ms, pecans, cashews, macadamia nuts . . .) You can also add a little sesame oil, or soy sauce, or sweet chili sauce -- the sky's the limit Directions: - In a sauce pan, combine butter, honey, and chili crisp (be sure to stir the condiment first to thoroughly mix the spicy bits and oil.). Stir over low heat until slightly bubbly.
- In a large bowl, combine cereals, nuts, and pretzels and toss lightly. Pour warmed butter, honey, and chili crisp over mix and stir to evenly distribute and coat.
- Grease a roasting pan or cookie sheet(s) with butter. Spread the coated cereal mixture onto the pans and bake at 250 degrees F for 45 minutes, stirring every 15 minutes.
- Allow mixture to cool. Store in an airtight container.
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