Crispy Snack Mix

(from Heather Hulsey’s recipe box)

To toast coconut, spread in a 15×10×1 baking pan. Bake at 350 for 5 to 10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Source: Taste of Home test kitchen

Prep time: 20 minutes

Categories: Crockpot, Snacks

Ingredients

  • 4 1/2 cups chow mein noodles
  • 4 cups Rice Chex
  • 1 (9 3/4 oz.) can salted cashews
  • 1 cup flaked coconut, toasted
  • 1/2 cup butter, melted
  • 2 tablespoons soy sauce
  • 2 1/4 teaspoons curry powder
  • 3/4 teaspoon ground ginger

Directions

  1. In a 5 quart slow cooker, combine the noodles, cereal, cashews, and coconut. In a small bowl, whisk the butter, soy sauce, curry powder, and ginger; drizzle over cereal mixture and mix well.

  2. Cover and cook on low for 2 1/2 hours, stirring every 30 minutes. Serve warm or at room temperature.

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