WE MADE THREE RECIPIES. WANT TO TRY?
CEREAL KILLER
CEREALS
2 full boxes of Corn Chex
2 full boxes of Rice Chex
2 full boxes of Life Cereal
2 large bags of pretzel sticks
8 pounds of raw cashews
WET INGREDIENTS
6 sticks of melted butter
1 bottle Worcestershire
1/2 bottle Soy Sauce
1/2 bottle Cholula Hot Sauce
DRY INGREDIENTS
Lawry’s Seasoned Salt
Old Bay
Garlic Powder
Onion Powder
INSTRUCTIONS
Once the cereals were mixed together, I added the wet ingredients separately from the dry spices, trying to get as much of an even coverage as possible. The mix was smoked in batches over applewood chips for an hour, then finished in the oven.
The cashews were smoked separately, then finished roasting in the oven with a little butter and the dry mix. They were added at the end.
SNACK ARTIST
Bobby Bostick
BACON-BOURBON BATCH
CEREALS
1 large box of Crispix
1 boxes of Cheez-Its
1 bag of pretzel sticks
1 16oz. bag of pecans
WET INGREDIENTS
1 stick of butter
2 tbsp Worcestershire
1 tbsp Liquid Smoke
DRY INGREDIENTS
2 tbsp bacon salt
1 tbsp seasoned salt
1 tsp garlic powder
½ tsp onion powder
Pecans
1 16oz bag pecan halves
2 tbsp of butter
¼ cup brown sugar
1+ tsp of cayenne pepper
Bourbon Finish
3+ tbsp bourbon (plus a shot for the cook)
4 tbsp of butter
½ cup brown sugar
INSTRUCTIONS
Mix the cereals together, combine the wet and dry ingredients in pot over medium heat, drizzle an even coverage over mix and bake at 250 for 1 hour, stirring every 15 mins. While the mix cooks, toast pecans halves in large pan on stove, add 2 tbsp butter and melt to coat nuts, add ¼ cup brown sugar and stir, add cayenne pepper to taste and then remove to dish. Combine cooked party mix with pecans, drizzle with bourbon finish, cook additional 15mins and enjoy!
SNACK ARTIST
Chris Griffin
J.APPLESEED
CEREALS
2 full boxes of Corn Chex
2 full boxes of Rice Chex
2 full boxes of Cinnamon Chex
1 full boxe of Cinnamon Toast Crunch
6 cups of walnuts
WET INGREDIENTS
4 sticks of melted butter
DRY INGREDIENTS
6 cups of brown sugar
12 teaspoons of ground cinnamon
6 teaspoons of ground ginger
6 teaspoons of ground nutmeg
3 cups dried or freeze-dried apples
6 cups white vanilla baking chips
INSTRUCTIONS
In large microwavable bowl, mix cereals and walnuts.
In microwavable measuring cup, microwave butter on High 30 seconds or until melted. Stir in brown sugar, cinnamon, ginger and nutmeg uncovered, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.
Put in the oven at 350 for 6 minutes, stirring after each minute. Sprinkle apples evenly over cereal mixture.
In small microwavable bowl, microwave white vanilla baking chips and shortening uncovered until chips can be stirred smooth. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces.
SNACK ARTIST
Evan Miller
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