Sheet Pan

Slow Roasted Curry Snack Mix

by:
April  6, 2013
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! —LeBec Fin

  • Makes 10 cups
Ingredients
  • SPICE MIX COATING
  • 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
  • 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
In This Recipe
Directions
  1. SPICE MIX COATING
  2. 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. :
  1. DRY MIX 10 cups dry mix
  2. 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.
  3. Spread out in single layers in 2 half sheet pans. 250 degrees about 1 hour, stirring about 3 times, til crunchy and flavorful.

See Reviews

See what other Food52ers are saying.

Review
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.