Sheet Pan

Slow Roasted Curry Snack Mix

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! —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
  • 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
  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.

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular 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, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) 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 write me 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.