Sweet and Spicy Mix
Recipe adapted from Brigaid
This sweet‑meets‑spicy snack mix delivers BIG flavor—honey adds just the right touch of sweetness while cayenne and chili powder bring a subtle, fiery kick. Offering this delicious mix on your breakfast menu gives students a flexible, grab‑and‑go option they can enjoy later.
Ingredients:
- 1 lbs + 12 oz Cereal, Corn Chex
- 1 lbs Pretzels, whole grain, hard, mini
- 15 oz Sunchips. Harvest Cheddar
- 14 oz Cereal, Rice Chex
SAUCE:
- 1 lbs Butter, unsalted
- 1/4 cup Sauce, Worcestershire, low sodium
- 1/4 cup Honey
- 2 tbsp Spice, garlic, granulated
- 2 tbsp Spice, onion, powder
- 2 tbsp Spice, chili, powder
- 2 tsp Spice, pepper, cayenne
Steps:
DAY PRIOR TO SERVICE:
- In a large bowl, gently mix Corn Chex, Pretzels, Sunchips, and Wheat Chex.
- Make sauce: Melt butter. Whisk in Worcestershire and honey. Whisk in all seasonings until evenly combined.
- Pour the sauce over dry mix in 2-3 additions, folding gently to coat without crushing.
- Spread even layers onto sprayed sheet pans.
- Bake at 250ºF for 1 hour, stirring every 20 minutes.
- Allow the mix to cool completely before portioning.
- Portion 2 cups into clear bags. Hold in dry storage, labeled and dated, for service
- Each serving is 2 cups.
Recipe Details
Meal Components:
Grain (G)
Crediting Information
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Yield:
34
Portion Size:
2 cups
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 354 | cal |
| Saturated Fat: | 7.2 | g |
| Total Fat: | 15 | g |
| Sodium: | 412 | mg |
