Smoky Spiced Snack Mix

Makes 9 cups

• 4 cups plain air-popped popcorn
• 4 cups multi-bran cereal squares
• 1 cup miniature pretzel rods
• 2 tablespoons unsalted butter, melted
• 1 teaspoon light brown sugar
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ⅛ teaspoon cayenne

1 Preheat oven to 300°F.

2 Combine popcorn, cereal, and pretzels in large bowl.

3 Combine butter, sugar, paprika, salt, and cayenne in small bowl. Add butter mixture to popcorn mixture and toss to coat. Transfer to large roasting pan.

4 Bake, stirring occasionally, until lightly toasted, about 30 minutes. Cool completely.

PER SERVING (½ CUP): 76 Cal, 2 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 180 mg Sod, 15 g Total Carb, 3 g Sugar, 2 g Fib, 2 g Prot, 31 mg Calc. PointsPlus value: 2

Cook’s Note

The snack mix can be made ahead and stored in an airtight container at room temperature up to 1 week.

Crunchy Soy Snack Mix

Serves 12

• 1 cup rice cereal squares
• 1 cup whole-grain Cheddar fish-shaped crackers
• 1 cup unsweetened puffed corn cereal
• 1 cup roasted soy nuts
• ½ cup unsalted dry-roasted peanuts
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon canola oil
• ⅛ teaspoon cayenne

1 Preheat oven to 375ºF.

2 Combine cereal squares, crackers, puffed corn, soy nuts, and peanuts in large bowl. Combine soy sauce, oil, and cayenne small bowl. Add soy sauce mixture to cereal mixture and toss well. Spread on large baking sheet.

3 Bake 5 minutes; stir and bake until lightly browned and crispy, 2 minutes longer. Cool completely; then store in an airtight container up to 1 week.

PER SERVING (⅓ cup): 121 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 1 mg Chol, 206 mg Sod, 10 g Total Carb, 0 g Sugar, 1 g Fib, 5 g Prot, 22 mg Calc. PointsPlus value: 3