MIXED SNACK RECIPES

Steps:

• Preheat oven to 300 degrees F. In a foil-lined roasting pan, combine vegetable sticks, cereals, pretzel sticks, and almonds. In a small bowl, combine brown sugar, paprika, ancho chile pepper, cumin, cayenne pepper, and salt. Lightly coat cereal mixture with cooking spray, tossing to coat evenly. Sprinkle cereal mixture with spice mixture, tossing to coat.
• Bake for 18 to 20 minutes or until toasted, stirring twice. Spread on a large piece of foil to cool. Store in an airtight container for up to 1 week. Makes 20 (1/2 cup each) servings

Steps:

• Heat oven to 375°F. Spray large roasting pan with no-stick cooking spray.
• Combine corn snacks, cereal, pretzels and pecans in prepared pan; set aside.
• Combine brown sugar, butter, corn syrup and salt in 2-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Remove from heat; stir in vanilla and baking soda. Pour syrup mixture over cereal mixture in pan; toss to coat.
• Bake 15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven; stir.
• Spread mixture onto waxed paper. Cool completely; stir in chocolate pieces. Break into pieces.
• Store in container with tight-fitting lid up to 1 week.