With so many friends and family members dropping by your Greenville, NC, home during the holidays, it's a good idea to have some snacks on hand. And not just any snack will do when it's Christmastime! It's got to be festive.
Snack mixes are perfect for the season. They're easy to eat out of your hand, and perfect with a Christmas cocktail or a glass of eggnog.
You'll get a lot of bang for the buck -- each recipe makes a big bowl full of the snack mix. Store it in a sealed container and it will keep for days -- if it lasts that long!
And snack mix makes a great take-home gift for visitors. Just pour some in a plastic zipper food storage bag. Add a holiday sticker, if you'd like. Done!
Here are a couple of holiday snack mixes from the website AllRecipes.com that are sure to be a hit during the holidays.
- 1 (20 ounce) package miniature pretzels
- 1 (17.5 ounce) package crispy corn cereal squares (such as Corn Chex)
- 1 (16 ounce) jar salted dry roasted peanuts
- 1 (14 ounce) package candy-coated milk chocolate pieces (such as M&Ms)
- 24 ounces white chocolate baking pieces or chopped white chocolate
Cover a large area of counter space with aluminum foil or waxed paper.
Mix pretzels, corn cereal squares, peanuts and candy-coated milk chocolate pieces together in a large bowl.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 3 to 5 minutes, depending on your microwave. Pour melted white chocolate over pretzel mix; stir evenly to coat. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; cool completely.
Break into bite-size pieces and store in an airtight container at room temperature.
- 2 cups butter
- 2 cups white sugar
- 2 cups corn syrup
- 1 (17.5 ounce) package crispy corn and rice square cereal
- 1 (17.5 ounce) package crispy rice square cereal
- 1 1/2 cups sliced almonds
- 1 cup sweetened flaked coconut
In a large bowl or disposable roasting pan, toss together the corn and rice cereal, rice cereal, almonds and coconut.
Combine the butter, sugar and corn syrup in a large saucepan and bring to a boil. Once boiling, continue to cook for 3 minutes. Pour over the cereals, using a large wooden spoon to stir the mixture until evenly coated.
Spread out on cookie sheets to cool. Store in an airtight container at room temperature.
- 1 (15 ounce) package pretzels
- 2/3 cup corn oil or peanut oil
- 1 (1 ounce) package dry salad dressing mix: Garlic and herb, Ranch, etc.
In a large bag, combine pretzels, oil and dry salad dressing mix. Shake bag to coat pretzels.
Spread coated pretzels out on a cookie sheet and bake in 275 degree oven for 45 minutes, stirring every 15 minutes. Cool and store in airtight container at room temperature.
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