Slow Roasted Curry Snack Mix

By • April 6, 2013 1 Comments

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Author Notes: I think I have succeeded in making a healthier version of the old fashioned Snack Mix by emphasizing the protein in the peanuts and roasted soynuts and including the more nutritious All Bran. I also have removed the empty calories and excess sugar in some of the more standardly used cereals. Warning though- still can be habit forming!LE BEC FIN


Makes 10 cups


  • 1 stick unsalted butter
  • 3-5Tablespoons Worcestershire sauce
  • 1Tablespoon Madras curry powder (Sun brand is excellent)
  • 1 Tablespoon ground toasted cumin
  • 1/2 Tablespoon ground toasted coriander seed
  • 1 teaspoon garlic powder
  • 1Tablespoon tamari
  • 1/2 teaspoon cayenne
  • 1Tablespoon demerara/raw sugar
  1. Simmer melted butter thru sugar for 10 minutes. Taste and adjust seasoning as needed (you can also add a bit more butter if spice mix is too thick.) Simmer another 10 minutes. Meanwhile,measure and combine dry ingredients. :

DRY MIX 10 cups dry mix

  • 2 cups unsalted roasted soybeans
  • 1 1/2 cups All Bran
  • 1 1/2 cups Wheat Chex
  • 2 cups roasted peanuts
  • 1 1/2 cups Extra Cheddar Gold Fish
  • 1 1/2 cups thin pretzel stix, broken into 2 inch pieces
  1. Remove 1/4 c. of spice coating and reserve. Gradually add rest of spice coating to dry mix, tasting as you go. Toss very thoroughly, to coat all. Add more spice mix and/or up to 3 cups more dry mix for best flavor balance.
  2. Spread out in single layers in 2 half sheet pans. 250 degrees about 1 hour, stirring about 3 times, til crunchy and flavorful.

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