I love curry, so I added it to this crunchy snack mix. Since the recipe uses the microwave, prep work is a cinch. If you want to cut back on the spice, use only 1 teaspoon of curry and 1 teaspoon of the chipotle powder.
—NOELLE MYERS GRAND FORKS, ND
PREP: 15 MIN. • BAKE: 45 MIN. + COOLING • MAKES: ABOUT 3 QUARTS
4 cups Corn Chex
4 cups Rice Chex
3 cups miniature pretzels
1 cup slivered almonds
1/3 cup butter, melted
3 tablespoons Louisiana-style hot sauce
4 1/2 teaspoons Worcestershire sauce
2 1/2 teaspoons curry powder
1 teaspoon onion powder
1 teaspoon seasoned salt
1/4 teaspoon ground chipotle pepper
1 cup golden raisins
1. In a large bowl, combine the cereals, pretzels and almonds. In a small bowl, combine the butter, hot sauce, Worcestershire sauce and seasonings. Drizzle over cereal mixture; toss to coat.
2. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes or until golden brown, stirring every 15 minutes. Stir in raisins. Cool completely on wire racks. Store in airtight containers.
PER SERVING 3/4 cup equals 172 cal., 7 g fat (3 g sat. fat), 9 mg chol., 360 mg sodium, 26 g carb., 2 g fiber, 3 g pro. Diabetic Exchanges: 1 1/2 starch, 1 fat.