Toffee Nut Snack Mix

By Bree Hester Jump to Recipe

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

Bree Hester

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Snack

Cuisine American

Servings 30 (5 cups)

Calories 151 kcal

Ingredients

  

1x2x3x

• 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.
  

Nutrition

Calories: 151kcalCarbohydrates: 13gProtein: 3gFat: 11gSaturated Fat: 4gSodium: 151mgFiber: 2g

Keyword Toffee Nut Snack Mix

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