Snack – Page 4 – Family Feast

You host more than one kind of snack, so pick mixes that suit salty, sweet, and spicy tastes and make them fast. Start with a base like nuts, pretzels, or popcorn, toast or roast where needed, then toss with flavorings—sugars, spices, herbs, or sauces—so everything coats evenly. Cool fully before storing to stay crisp. Try a few combinations below and you’ll have options guests won’t stop reaching for. Sweet-and-Salty Caramel Pretzel Crunch Sweet-and-Salty Caramel Pretzel Crunch — a crunchy, chewy snack that hits every craving in one bite. Ingredients: 4 cups mini pretzels 2 cups kettle-style caramel popcorn (or plain popcorn if unavailable) 1 cup roasted salted peanuts 12 oz (about 1 1/2 cups) soft caramels or caramel candies 2 Tbsp unsalted butter 1/2 tsp vanilla extract 1/4 tsp sea salt (optional, for sprinkling) 1/2 cup semisweet chocolate chips (optional, for drizzling) How to Make: Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper. In a large bowl, combine the pretzels, caramel popcorn, and roasted salted peanuts; toss gently. Unwrap the caramels and place them with the butter in a small saucepan over low heat. Stir the caramels and butter until melted and smooth, then remove from heat and stir in the vanilla. Pour the warm caramel over the pretzel-popcorn-peanut mix and toss quickly to coat evenly. Spread the coated mix in an even layer on the prepared baking sheet. Bake for 10–15 minutes, stirring halfway, to set the caramel and crisp the mix slightly. Remove from the oven and, if using, sprinkle the chocolate chips over the hot mixture so they soften; spread or drizzle them as desired. Sprinkle a little sea salt over the top if you like an extra salty kick. Let the mix cool completely on the baking sheet so the caramel firms up, then break into clusters and store in an airtight container. Enjoy a handful of sweet-and-salty bliss — perfect for movie night or gifting in a jar! Spicy Sriracha Roasted Chickpeas Crispy, spicy, addictive — these Sriracha roasted chickpeas are the perfect snack to crunch on whenever you need a little heat. Ingredients: 2 (15-oz) cans chickpeas (garbanzo beans), drained and rinsed 1–2 tbsp olive oil 1–2 tbsp Sriracha (adjust to taste) 1 tsp smoked paprika (or regular paprika) 1/2 tsp garlic powder 1/2 tsp kosher salt (more to taste) 1/4 tsp black pepper 1 tsp honey or maple syrup (optional, for a touch of sweetness) Pinch of cayenne (optional, for extra heat) How to Make: Preheat oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat. Pat the rinsed chickpeas very dry with paper towels; remove loose skins for extra crispness. Toss chickpeas with olive oil in a bowl until evenly coated. In a small bowl, mix Sriracha, smoked paprika, garlic powder, salt, pepper, and honey (if using). Pour the Sriracha mixture over the chickpeas and toss until well coated. Spread chickpeas in a single layer on the prepared baking sheet. Roast for 25–35 minutes, shaking the pan or stirring every 8–10 minutes, until golden and crispy. Taste and sprinkle a little extra salt or cayenne if desired. Let cool slightly — they crisp up more as they cool. Enjoy these spicy, crunchy bites solo or tossed into salads for a fiery crunch! Garlic-Parmesan Almonds and Pecans A crunchy, savory snack of almonds and pecans tossed in garlic, Parmesan, and a touch of herbs — perfect for munching or gifting. Ingredients: 2 cups raw almonds 2 cups raw pecans 2 tablespoons olive oil (or melted butter) 1 tablespoon minced garlic (or 1 teaspoon garlic powder) 1/2 teaspoon kosher salt (adjust to taste) 1/4 teaspoon black pepper 1/2 teaspoon smoked paprika (optional) 1/3 cup finely grated Parmesan cheese 1 teaspoon dried parsley or Italian seasoning Zest of 1 lemon (optional, for brightness) How to Make: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together olive oil, minced garlic, salt, pepper, and smoked paprika if using. Add the almonds and pecans to the bowl and toss until evenly coated. Spread the nuts in a single layer on the prepared baking sheet. Roast for 10–12 minutes, stirring once halfway through, until they’re fragrant and lightly golden. Watch closely so they don’t burn. Remove the baking sheet from the oven and immediately sprinkle the grated Parmesan, dried parsley, and lemon zest (if using) over the hot nuts. Toss gently on the pan or return to the bowl and stir until the cheese and seasonings stick to the nuts. Let the nuts cool completely on the baking sheet — they’ll crisp up as they cool. Once cooled, taste and adjust salt if needed, then transfer to a serving bowl or airtight container. Enjoy these garlicky, cheesy nuts with a cold drink or pack them up for a tasty homemade gift! Maple-Bacon Popcorn Mix Sweet, salty, and smoky — this Maple-Bacon Popcorn Mix is snack-time perfection. Ingredients: 8 cups popped popcorn (about 1/2 cup unpopped kernels) 4 slices thick-cut bacon 1/3 cup pure maple syrup 2 tablespoons unsalted butter 1/4 teaspoon fine sea salt (adjust to taste) 1/4 teaspoon freshly ground black pepper 1/4 teaspoon smoked paprika (optional, for extra smokiness) 1/3 cup roasted, unsalted peanuts or pecan halves (optional for crunch) How to Make: Cook the bacon in a skillet over medium heat until crisp; transfer to a paper towel-lined plate and roughly chop when cool. Reserve about 1 tablespoon of the bacon drippings in the skillet and discard the rest. In the same skillet over low heat, add the butter and maple syrup; warm and stir until the butter is melted and the mixture is smooth. Stir in the reserved bacon drippings, salt, pepper, and smoked paprika; cook 30–60 seconds until fragrant. Place the popped popcorn in a large bowl; drizzle the warm maple-bacon glaze over it and toss gently to coat evenly. Add the chopped bacon and nuts (if using); toss again so everything is well distributed. Spread the mix on a baking sheet to cool and set for 10–15 minutes before serving. Enjoy the irresistible sweet-salty crunch — perfect for movie night or sharing at parties! Smoky BBQ Corn Chip Trail Mix Smoky BBQ Corn Chip Trail Mix — crunchy, savory, and slightly sweet for snack-time bliss. Ingredients: 3 cups corn chips (BBQ-flavored if available) 2 cups mixed nuts (peanuts, almonds, cashews), lightly roasted 1 cup pretzel twists or sticks 1 cup bite-size cheddar cheese crackers 1/2 cup smoked paprika-coated roasted chickpeas (or plain roasted chickpeas with smoked paprika) 1/3 cup honey-roasted peanuts or honey-roasted pecans (for a touch of sweet) 2 tbsp melted butter or neutral oil 1 tbsp brown sugar 1 tsp smoked paprika 1/2 tsp chili powder (optional, for heat) 1/2 tsp garlic powder 1/4 tsp salt (adjust to taste) 1 tsp Worcestershire sauce (optional, for deeper savory flavor) How to Make: Preheat the oven to 300°F (150°C) if you plan to warm or crisp the mix; otherwise this mix can be assembled without baking. In a small bowl, whisk together melted butter (or oil), brown sugar, smoked paprika, chili powder, garlic powder, salt, and Worcestershire sauce until smooth. In a large mixing bowl, combine the nuts, pretzels, chickpeas, and cheese crackers. Pour the seasoning mixture over the nut-and-cracker blend and toss gently to coat evenly. If using corn chips that you want extra crisp, add them now and toss gently so they don’t break; if you prefer maximum crunch, wait to add chips after baking. Spread the coated mix in a single layer on a lined baking sheet and bake 12–15 minutes, stirring once halfway, until nuts are toasted and aroma rises. Watch closely so the crackers don’t burn. Remove from oven and let cool for 5 minutes on the sheet; then gently fold in the corn chips and honey-roasted nuts. Transfer to a serving bowl or airtight container once fully cooled. Enjoy this smoky, sweet, and crunchy trail mix for road trips, parties, or anytime you need a flavor-packed snack! Honey-Mustard Snack Medley Honey-Mustard Snack Medley — sweet, tangy, and perfectly crunchy for any nibble craving. Ingredients: 3 cups corn chex cereal 3 cups rice chex cereal 2 cups pretzel twists 2 cups bite-sized rye or wheat crackers 1 cup mixed nuts (peanuts, almonds, cashews), optional 1/3 cup unsalted butter 1/3 cup honey 1/4 cup Dijon mustard 2 tablespoons brown sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder (optional) How to Make: Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper. In a very large bowl, combine the two Chex cereals, pretzels, crackers, and mixed nuts if using. In a small saucepan over low heat, melt the butter, then whisk in honey, Dijon mustard, brown sugar, salt, pepper, and garlic powder until smooth. Pour the warm honey-mustard sauce over the cereal mixture and gently toss with a spatula to coat everything evenly. Spread the coated mix in an even layer on the prepared baking sheet. Bake for 20–25 minutes, stirring gently every 8 minutes to guarantee even toasting and prevent burning. Remove from oven and let cool completely on the baking sheet; the mix will crisp up as it cools. Break into clusters if needed and store in an airtight container for up to 1 week. Serve this sweet-and-tangy medley at parties, movie night, or whenever you need an irresistible snack — enjoy the crunch! Cinnamon Sugar Pita Chip Clusters Cinnamon Sugar Pita Chip Clusters — sweet, crunchy little bites perfect for snacking or dunking. Ingredients: 6 pita pockets (white or whole wheat) 3 tbsp unsalted butter, melted (or coconut oil for dairy-free) 3 tbsp granulated sugar 1½ tsp ground cinnamon 1/8 tsp salt (optional) 2 tbsp honey or maple syrup (optional, for extra stickiness) Nonstick cooking spray or a little extra melted butter for greasing How to Make: Preheat oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it. Split pitas into pockets and cut each into 8 wedges to make chips. Place pita wedges in a large bowl. Drizzle melted butter (and honey/maple if using) over them. In a small bowl, mix sugar, cinnamon, and salt; sprinkle over the pita wedges and toss until evenly coated. Arrange wedges in a single layer on the prepared baking sheet, clustering them slightly so they can form little mounds as they bake. Bake 8–12 minutes, watching closely, until edges are golden and crisp. For extra crunch, flip halfway through baking. Remove from oven and let clusters cool on the sheet for 5 minutes so they set up into bite-sized clumps. Transfer to a serving bowl once cooled slightly — they’ll crisp up more as they cool. Enjoy these sweet, crunchy cinnamon sugar pita chip clusters with a cup of coffee, yogurt dip, or straight from the bowl — irresistible little nibbles! Everything Bagel Seed Mix Crunchy, savory seed mix that tastes just like your favorite everything bagel — perfect for snacking or sprinkling. Ingredients: 1/2 cup raw pumpkin seeds (pepitas) 1/2 cup raw sunflower seeds 1/3 cup sesame seeds (use a mix of white and black if you have them) 2 tablespoons poppy seeds 2 tablespoons dried minced onion (or onion flakes) 1 tablespoon garlic powder 1 teaspoon coarse sea salt (adjust to taste) 1 tablespoon olive oil (or avocado oil) Optional: 1/2 teaspoon crushed red pepper flakes for heat How to Make: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. In a bowl, toss all the seeds and dried onion together so they’re evenly mixed. Drizzle the oil over the seed mix and sprinkle on the garlic powder, salt, and optional red pepper. Toss again until everything is lightly coated and well combined. Spread the mixture in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway through, until the seeds are fragrant and lightly golden. Remove from the oven and let cool completely on the baking sheet — they crisp up as they cool. Store in an airtight container for up to 2 weeks. Pop this on salads, avocado toast, or munch straight from the jar — it’s bagel-flavor bliss in every bite. Dark Chocolate Cherry Nut Blend Decadent Dark Chocolate Cherry Nut Blend — a salty-sweet snack that’s impossible to resist. Ingredients: 1 cup raw almonds 1 cup raw cashews 3/4 cup dark chocolate chunks or chips (70% cacao if possible) 3/4 cup dried tart cherries 1/2 cup pecan halves 2 tablespoons coconut oil (optional, for toasting) 1/2 teaspoon flaky sea salt, plus more to taste 1 tablespoon honey or maple syrup (optional, for a touch of stickiness) 1/2 teaspoon pure vanilla extract (optional) How to Make: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Toss the almonds, cashews, and pecans with coconut oil if using, then spread them in a single layer on the sheet. Roast the nuts for 8–10 minutes, stirring once, until fragrant and lightly golden. Watch closely so they don’t burn. Remove the nuts from the oven and immediately sprinkle with 1/2 teaspoon flaky sea salt; let cool for 5–10 minutes. If using honey or maple syrup and vanilla, drizzle them over the warm nuts and toss quickly to coat; let the nuts cool and set. Once cooled, transfer the nuts to a large bowl. Add the dried cherries and dark chocolate chunks, and toss gently to combine. Taste and add a pinch more flaky sea salt if desired. Store in an airtight container at room temperature for up to 2 weeks. Enjoy this sweet-and-salty mix straight from the jar or sprinkle it over yogurt for an extra treat! Tropical Coconut-Pineapple Crunch A sunny, crunchy snack that tastes like a beach vacation in every bite. Ingredients: 3 cups cornflakes cereal 2 cups rice crackers (or crispy sushi-style crackers) 1 cup shredded sweetened coconut 1 cup dried pineapple chunks, chopped into bite-size pieces 1/2 cup macadamia nuts, coarsely chopped (or substitute roasted cashews) 1/4 cup unsalted butter 1/4 cup honey 2 tablespoons brown sugar 1/2 teaspoon vanilla extract Pinch of salt How to Make: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. In a large bowl, combine cornflakes, rice crackers, shredded coconut, dried pineapple, and chopped macadamia nuts. In a small saucepan, melt the butter with the honey and brown sugar over low heat, stirring until smooth and just bubbling. Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Pour the warm honey-butter mixture evenly over the dry mix and gently toss until everything is lightly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for 12–15 minutes, stirring once halfway through, until golden and fragrant (watch the coconut so it doesn’t burn). Let the snack mix cool completely on the baking sheet; it will crisp up as it cools. Break into clusters and store in an airtight container at room temperature for up to a week. Enjoy a bite of sunshine — crunchy, sweet, and perfectly tropical! Chili-Lime Tortilla Chip Mix Bright, zesty crunch with a spicy kick — perfect for snacking or sharing at parties! Ingredients: 6 cups sturdy tortilla chips (triangles or kettle-style) 1 cup pretzel twists or sticks 1 cup roasted corn nuts (optional for extra crunch) 2 tablespoons vegetable oil 1 tablespoon lime juice (fresh) 1 teaspoon lime zest 1½ teaspoons chili powder ½ teaspoon smoked paprika ½ teaspoon ground cumin ¼–½ teaspoon cayenne pepper (adjust for heat) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt (adjust to taste) 2 tablespoons finely chopped fresh cilantro (optional) 1 tablespoon grated cotija or Parmesan cheese (optional, for a salty finish) How to Make: Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper. In a large bowl, combine oil, lime juice, lime zest, chili powder, smoked paprika, cumin, cayenne, garlic powder, onion powder, and salt; whisk until smooth. Add the tortilla chips, pretzels, and corn nuts to the bowl and gently toss until everything is evenly coated. Spread the coated snack mix in a single layer on the prepared baking sheet. Bake 10–12 minutes, stirring halfway through, until chips are crisp and spices smell toasted; watch closely to avoid burning. Remove from oven and let cool on the sheet for 5 minutes so flavors set and mix crisps up. Sprinkle chopped cilantro and grated cotija or Parmesan over the warm mix, tossing lightly to distribute. Transfer to a serving bowl and taste for salt or extra lime, adding a squeeze if desired. Dig in and enjoy the bright, spicy crunch — perfect with cold drinks or a movie night! Rosemary Sea Salt Savory Nuts Herby, savory nuts with a crisp sea-salted finish—perfect for nibbling and entertaining. Ingredients: 3 cups mixed nuts (almonds, cashews, pecans, walnuts, or your favorites) 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary) 1 tablespoon olive oil 1/2 teaspoon fine sea salt, plus extra to taste 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder (optional) 1/2 teaspoon brown sugar or maple syrup (optional, for a touch of balance) How to Make: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, toss the mixed nuts with olive oil, chopped rosemary, sea salt, pepper, and garlic powder and brown sugar if using. Spread the nuts in a single layer on the prepared baking sheet. Roast for 10–12 minutes, stirring once halfway through, until fragrant and lightly golden—watch closely so they don’t burn. Remove from the oven and immediately taste; sprinkle a little extra sea salt if needed and toss to coat. Let the nuts cool completely on the sheet (they crisp up as they cool). Transfer to a bowl or airtight container once cooled. Serve these rosemary sea salt savory nuts at your next party or keep them handy for a flavorful snack—crunch away! Cheddar Ranch Pretzel Bites Cheddar Ranch Pretzel Bites — crunchy, cheesy, and perfect for snacking or dipping. Ingredients: 1 bag (10–12 oz) small hard pretzel twists or mini pretzel twists 1 cup shredded sharp cheddar cheese 1/2 cup unsalted butter, melted 1 packet (1 oz) ranch seasoning mix 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon smoked paprika (optional) 1/4 teaspoon cayenne pepper (optional, for a little heat) 1 tablespoon chopped fresh parsley (optional, for garnish) How to Make: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. Pour the pretzels into a large mixing bowl. In a small bowl, whisk together the melted butter, ranch seasoning, garlic powder, onion powder, and smoked paprika and cayenne if using. Pour the butter mixture over the pretzels and toss gently until pretzels are evenly coated. Add the shredded cheddar and toss again so the cheese sticks to the butter-coated pretzels. Spread the coated pretzels in an even layer on the prepared baking sheet. Bake for 8–12 minutes, stirring once halfway through, until the cheese is melty and just beginning to crisp and the pretzels are fragrant. Remove from the oven and let cool on the baking sheet — the cheese will firm up as it cools. Sprinkle with chopped parsley if desired, then transfer to a serving bowl. Enjoy these savory, crunchy cheddar ranch pretzel bites at your next movie night or party — they’re dangerously snackable! Sweet Chili Cashew Mix Sweet Chili Cashew Mix — spicy, sweet, and addictively crunchy. Ingredients: 3 cups raw cashews 1 tablespoon vegetable oil 2 tablespoons honey 1 tablespoon sweet chili sauce (store-bought) 1 teaspoon soy sauce 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon salt (adjust to taste) Pinch of black pepper Pinch of red pepper flakes (optional, for extra heat) How to Make: Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper. Toss the cashews with the vegetable oil in a bowl until lightly coated. In a small saucepan over low heat, warm the honey, sweet chili sauce, and soy sauce until smooth and slightly runny, about 1–2 minutes. Stir in smoked paprika, garlic powder, salt, black pepper, and red pepper flakes to the sauce. Pour the sauce over the cashews and toss until every nut is well coated. Spread the coated cashews in a single layer on the prepared baking sheet. Bake for 12–15 minutes, stirring once halfway through, until golden and fragrant—watch closely so they don’t burn. Remove from oven and let the cashews cool on the sheet; they’ll crisp up as they cool. Once completely cool, break apart any clumps and transfer to an airtight container. Enjoy this sweet-and-spicy crunch anytime — it’s snack-time happiness in a handful! Maple-Sesame Rice Cracker Mix Sweet, crunchy, and a little nutty — this Maple-Sesame Rice Cracker Mix is addictive snack perfection. Ingredients: 4 cups assorted rice crackers (senbei, arare, or mix) 1/2 cup mixed nuts (cashews, peanuts, or almonds), roughly chopped 2 tbsp toasted sesame seeds 2 tbsp unsalted butter 2 tbsp pure maple syrup 1 tbsp low-sodium soy sauce 1/2 tsp flaky sea salt (adjust to taste) 1/4 tsp ground black pepper (optional) 1/4 tsp red pepper flakes (optional, for a touch of heat) How to Make: Preheat oven to 300°F (150°C) and line a baking sheet with parchment. Spread the rice crackers and chopped nuts on the prepared sheet in an even layer. In a small saucepan over low heat, melt the butter with the maple syrup, stirring until combined. Remove from heat and stir in the soy sauce, sesame seeds, sea salt, and pepper or red pepper flakes if using. Drizzle the maple-sesame glaze evenly over the crackers and nuts, then gently toss on the sheet with a spatula to coat. Bake for 12–15 minutes, stirring once halfway, until the crackers are set and slightly golden—watch closely so they don’t burn. Let the mix cool completely on the baking sheet (it will crisp up as it cools). Once cooled, break up any clusters and store in an airtight container for up to a week. Serve in a bowl for parties or keep a jar on the counter for easy snacking — crunchy, sweet, and totally moreish! Conclusion You’ve got a dozen bold, tasty mixes to try, so pick one and get going. Mix ingredients in a bowl, taste, and tweak seasonings. For baked mixes, spread in a single layer and watch the oven closely. Cool completely before storing in airtight containers to keep crunch. Label jars with date and mix name. Set out small bowls and scoops at your next gathering, and watch guests reach back for more.