We tested this recipe nearly ten times to strike that perfect flavor balance between tangy, savory mustard, onion and garlic and sweet honey and brown sugar. The end result? An irresistible snack mix that you'll keep craving long after the bowl (and your fingers) have been licked dry.
Recipe courtesy of Leah Brickley
Salty-Sweet Honey-Mustard Snack Mix
Total:
40 min
Active:
15 min
Yield:
about 10 cups
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
about 10 cups
Level:
Easy

Ingredients

  • 5 cups broken sourdough pretzel pieces
  • 4 cups crisp corn cereal, such as Corn Chex
  • 2 cups plain bagel chips
  • 1 1/2 cups roasted and salted peanuts
  • 1 stick (8 tablespoons) unsalted butter
  • 3 tablespoons yellow mustard
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon plus 1 teaspoon mustard powder
  • Large pinch crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 2 tablespoons light-brown sugar

Directions

Preheat the oven to 350 degrees F. Combine the pretzel pieces, corn cereal, bagel chips and peanuts in a large bowl.

Combine the butter, mustard, honey, Worcestershire, onion and garlic powders, 1 tablespoon of the mustard powder, red pepper flakes and salt in a small saucepan. Place over medium-low heat and cook, whisking, until the butter melts and the mixture just begins to bubble. Remove from the heat. 

Pour the butter mixture over the pretzel mixture and toss until thoroughly coated. Spread out on a rimmed baking sheet and bake until lightly toasted and mostly dry, 20 to 22 minutes, stirring and tossing the mixture about halfway through the cooking time. Allow to cool for a few minutes on the baking sheet. 

Rub the brown sugar and remaining 1 teaspoon mustard powder together with your fingers to make a fine powder. Transfer the toasted snack mix to a large bowl and toss with the mustard-brown sugar mixture. Let cool completely, and then store in an airtight container for up to 3 days.

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