Sweet & Spicy Snack Mix
Submitted by happyzhangbo
Crunchy baked snack mix with roasted chickpeas, Wheat Chex, dried pineapple, and raisins coated in a honey-Worcestershire-chili glaze. Vegetarian, addictive, and great for meal prep.
YIELD
12 servingsPREP
5 minCOOK
20 minREADY
30 minMove over, boring trail mix. This snack mix has layers.
Chickpeas get pan-fried and then roasted until they’re crunchy little nuggets with a satisfying snap. They join Wheat Chex cereal, dried pineapple chunks, and raisins in a roasting pan, then everything gets tossed in a sticky glaze of honey, Worcestershire sauce, garlic powder, and chili powder.
A final bake locks it all together into clusters of sweet, salty, and gently spicy bites that are impossible to stop eating.
Stash it in an airtight container and it holds up for days. If it lasts that long.
Kitchen Tips
- Pat the chickpeas really dry before pan-frying. Moisture is what stands between you and a truly crunchy bean.
- Stir frequently during the final bake. The honey and Worcestershire can burn fast at the edges of the pan.
- Let it cool completely before storing. Trapping steam in a sealed container makes everything go soft.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Lightly coat a 15½-inch-by-15½-inch baking sheet with butter-flavored cooking spray.
Generously spray a heavy skillet with butter-flavored cooking spray.
Add garbanzos to the skillet and cook over medium heat, stirring frequently until the beans begin to brown, about 10 minutes.
Transfer garbanzos to the prepared baking sheet.
Spray the beans lightly with cooking spray.
Bake, stirring frequently, until the beans are crisp, about 20 minutes.
Lightly coat a roasting pan with butter-flavored cooking spray.
Measure the cereal, pineapple and raisins into the pan.
Add roasted garbanzos.
Stir to mix evenly.
In a large glass measuring cup combine honey, Worcestershire sauce and spices.
Stir to mix evenly.
Pour the mixture over the snack mix and toss gently.
Spray mixture again with cooking spray.
Bake for about 10 to 15 minutes, stirring occasionally to keep the mixture from burning.
Remove from oven and let cool.
Store in an airtight container.
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