Nuts, popcorn, pretzels and cereal are the snack champions in this garlic-herb-flavored mix.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | about 4 cups |
Ingredients
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 1 teaspoon granulated garlic
- Kosher salt and freshly ground black pepper
- Vegetable or canola oil, for the baking sheet
- 1 large egg white
- 1 cup unsalted raw almonds
- 1 cup rice or corn cereal squares
- 1 cup unsalted raw peanuts
- 1 cup unsalted raw pecans
- 1 cup mini pretzels
- 1/2 cup corn nuts
- 1 cup cheese popcorn
Instructions
- Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
- Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil.
- Put the egg white in a large bowl and whisk until frothy. Add the almonds, cereal, peanuts, pecans, pretzels and corn nuts and toss to coat in the egg white. Add the spice blend and toss to coat.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn and transfer to a large bowl.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 301 |
| Total Fat | 19 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 278 mg |