Tex-Mex Snack Mix

This is Danielle Allen’s famous secret recipe REVEALED!!!

Ok…it’s not really a secret recipe, but I’m putting this up because some people wanted to get it.  So here it is!

Ingredients:

• 1/2 cup canola oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 3 cups of multigrain square cereal
• 2 and 1/4 cups unsalted whole cashews
• 2 cups oat or multigrain cereal
• 2 cups multigrain pretzel sticks

Instructions:

1. Combine the oil, chili powder, cumin, oregano, salt, and pepper in a small measuring cup.
2. Combine the cereal squares, cashews, oat cereal, and pretzels in a 3 and 1/2 to 5 quart slow cooker.  Drizzle with the oil mixture, tossing to coat well. Cover and cook on low for 2 to 3 hours, stirring twice during the cooking time.  Be sure to check the mixture after 2 hours, as slow cooker times can vary.
3. Remove the lid during the last half hour of cooking to allow the mix to dry.

TIPS:

• I used Kashi Heart to Heart honey toasted cereal and Cascadian Farm organic multi grain squares.  I tried chex which is cheaper, but I could tell the difference in taste.
• I burned a whole mix the first time because I didn’t follow #2 and MAKE SURE YOU CHECK MIXTURE AFTER 2 HOURS.  My slow cooker actually finished it probably around the 1.5 hour mark.
• Because I wanted to double the recipe, I followed all the direction ad cooked it in the oven at 250 degrees for 1 hour, tossing the mixture every 15 minutes.

Well…that’s that!  Enjoy =)