Caribbean Munch

By • December 29, 2012 • 0 Comments



Author Notes: I hope you all had a great Christmas.

We certainly did. The only real hitch came a couple days before Christmas. I made about 1/2 dozen Holiday Spinach Bread Wreaths to take to friends and neighbors. With just 3 more to go, my KitchenAid mixer decided to take a dump.

Oh, the agony of it all!

So I had to mix the rest by hand; but on the bright side, I partially worked off the wide array of Christmas cookies that I had been consuming!

Now the days after Christmas have been the most splendid of all. Both my S.O. and I were so wickedly crazily exhaustingly busy before Christmas. In that last week or so, we planned, dreamed and schemed about spending the week between Christmas and New Year’s Day doing ABSOLUTELY NOTHING.

No schedule, no responsibilities, no rehearsals, no teaching, no deadlines, no performing, no alarm clock.

We’d stay in bed till noon. We’d get up to eat breakfast and take a nap. We’d watch a movie and then take a nap. We’d change our voicemail to say: Please leave a message but don’t expect us to return your call. We told the dogs that if they needed to eat or go outside, they would have to learn to fend for themselves.

Well, December 26th came and you can probably guess how long that do-nothing routine lasted.

Yeah, about 10 minutes.

But we have managed to maintain an epic movie marathon. Not the kind at a theater, because that would involve a schedule, but the kind you can rent at the local Redbox.

Oh yeah, love that Redbox.

Sherlock Holmes, Batman, Madea, Brave–all in the comfort and privacy of our own home. And the snacks! What is a movie without munchies? I’ve whipped up a few of them in the last few days, including this Caribbean Munch: Corn Chex, oyster crackers, peanuts, dried pineapple and coconut coated with a spicy jerk oil and slow-baked for crispy crunchy goodness.

Try it yourself, and try a do-nothing day while you’re at it. See how long it lasts!
Sherry K-Jazzy Gourmet

Makes 4 1/2 cups

  • 1 1/2 cup Corn Chex cereal
  • 1 1/2 cup oyster crackers
  • 1 cup roasted salted peanuts
  • 1/2 cup canola oil
  • 1 teaspoon onion salt
  • 1 1/2 teaspoon garlic powder
  • 1/8-1/4 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon firmly packed light brown sugar
  • 1/2 cup diced dried pineapple
  • 1/2 cup unsweetened large coconut flakes
  1. Heat oven to 250?F. Combine cereal, oyster crackers and peanuts in a medium bowl. Set aside. In a small bowl, stir together oil, onion salt, garlic powder, cayenne pepper, thyme, paprika, cinnamon, allspice and brown sugar. Pour over cereal mixture and stir until well coated. Spread onto a baking sheet with sides. Bake in a 250?F oven for 30 minutes, stirring after 15 minutes. In the meantime, combine pineapple and coconut in the medium bowl (there should be some residual spiced oil left) and stir to combine. Add the pineapple/coconut mixture onto the baking sheet and stir to combine. Continue baking another 30 minutes, stirring after 15 minutes.
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