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Wednesday, September 14, 2016

Smoky Cheddar Wasabi Snack Mix

I don't know about the people around you, but almost everyone I know is completely excited about Fall coming up soon. I must admit, I am too...it's always been my favorite season. While I'm excited about scarves and boots and hot cocoa, I'm really excited about Fall cooking and gatherings. However, it doesn't exactly feel like fall yet where we live, so I think the heavy duty fall-like cooking will have to wait for a little while longer.

Meanwhile, I do have this really tasty and very simple snack mix that's perfect for Fall gatherings, whether they are around the television for a football game or in the stands at an event (marching band competitions, if you're like us). It comes together in a snap, it's easy to transport, and the smoky, cheesy flavors with the little kick of heat and crunch from the wasabi peas and nuts really makes this very snackable. If you have little ones or people that simply don't dig the spice, feel free to leave out the wasabi peas and add in a few extra cheese crackers, pretzels, or nuts.



Smoky Cheddar Wasabi Snack Mix

1 1/2 cups small Cheddar Crackers (I used Goldfish)
1 1/2 cups small Saltine Crackers (I used Goldfish, may use Oyster Crackers too)
1 1/2 cups Pretzel Sticks
1/2 cup Almonds
1/2 cup Cashews
4 Tablespoons Butter, melted
2 teaspoons Worcestershire Sauce
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1 teaspoon Grill Seasoning Blend
Pinch Cayenne
1 cup Wasabi Peas (usually found in the Asian Snack section of grocery stores)

Preheat oven to 250 degrees. Line a large baking sheet with parchment paper.

In a large bowl, combine crackers, pretzels, almonds, and cashews.



In a small bowl, combine melted butter, Worcestershire sauce, smoked paprika, garlic powder, grill seasoning and cayenne pepper. Stir well.


Pour butter mixture over the cracker mixture and stir gently. Mix well, then pour onto prepared baking sheet. 



Bake in preheated oven for 30-35 minutes, stirring every 10 minutes. 

Remove from oven and sprinkle wasabi peas over the entire pan, tossing gently to incorporate. Let cool. Serve and store any remaining snack mix in an airtight container at room temperature. 



*For a spicier variation, increase the cayenne to 1/2 teaspoon and add a couple dashes of hot sauce in with the melted butter. Toss in a few more wasabi peas and a pinch of dried red pepper flakes at the end. Enjoy! 




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