I found this Toffee Nut Snack Mix recipe in this month’s Martha Stewart and knew that it would be great.
I don’t know if you know this or not, but there is a big football game this weekend. After the Patriots were out, my 10 year old has (almost) stopped talking about plays and stats and football stuff that I don’t even pretend to understand. My husband is a long time Peyton fan, so I am sure that he will be watching with interest. The thing that I am most interested in – the snacks. But really, if I am being totally honest, most events are about the food for me. I love football snacks. Super Bowl snacks typically involve cheesy goodness, salt, crunch, and it’s the one day a year that you can eat chips all day and not feel terrible about it.
I love Chex mix, it is the perfect blend of salty, sweet, and crunchy. I found this Toffee Nut Snack Mix recipe in this month’s Martha Stewart and knew that it would be great. Brown butter, thyme, nuts, and toffee. It is a little fancier than your average Chex mix, but so good. I have noticed something, when I make things with toffee bits or Heath bars, they don’t taste good until they have cooled completely. I almost threw this out, I tried it when it came out of the oven and I was like, “eh, this is okay.” But later when I tried it again and it had cooled completely, it was amazing. You can make this a few days ahead of time and keep it in an airtight container.
Ingredients
- 1 cup Wheat Chex
- 1 cup Rice Chex
- 3/4 cup pretzel sticks
- 1 cup whole raw almonds
- 1 cup roasted unsalted or lightly salted peanuts
- 1/2 cup toffee bits
- 3/4 cup butter
- 5 sprigs thyme
- 1 Tablespoon brown sugar
- 1 Tablespoon dry mustard
- 1/2 teaspoon salt
How to Make Toffee Nut Snack Mix
Step 1: Line a sheet pan with foil or parchment and preheat the oven to 325 degrees. In a large bowl, combine cereals, pretzels, almonds, peanuts, and toffee bits.
Step 2: Melt the butter in a small saucepan over medium-high heat. Let cook until golden brown, about 5 minutes. Be careful to not let it burn.
Step 3: Remove the butter from the heat and add the thyme. Be careful, it is going to splatter, stand back. Add the brown sugar, mustard, and salt. Mix well.
Step 4: Add the butter mixture to the cereal and toss to coat.
Step 5: Pour out into a single layer and bake for 15 minutes, or until the toffee bits melt.
Step 7: Take out and toss. Remove the thyme sprigs and let cool completely.
Toffee Nut Snack Mix
Ingredients
- 1 cup Wheat Chex
- 1 cup Rice Chex
- 3/4 cup pretzel sticks
- 1 cup whole raw almonds
- 1 cup roasted unsalted or lightly salted peanuts
- 1/2 cup toffee bits
- 3/4 cup butter
- 5 sprigs thyme
- 1 Tablespoon brown sugar
- 1 Tablespoon dry mustard
- 1/2 teaspoon salt
Instructions
- Line a sheet pan with foil or parchment and preheat the oven to 325 degrees. In a large bowl, combine cereals, pretzels, almonds, peanuts, and toffee bits.
- Melt the butter in a small saucepan over medium-high heat. Let cook until golden brown, about 5 minutes. Be careful to not let it burn.
- Remove the butter from the heat and add the thyme. Be careful, it is going to splatter, stand back. Add the brown sugar, mustard, and salt. Mix well.
- Add the butter mixture to the cereal and toss to coat.
- Pour out into a single layer and bake for 15 minutes, or until the toffee bits melt.
- Take out and toss. Remove the thyme sprigs and let cool completely.