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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This is a Hispanic version of Chex mix. I found the recipe on the Food TV network. It appeared on the Two Tamales show. Ingredients:
2 tablespoons peanut oil |
2 garlic cloves, crushed |
2/3 cup unblanched almonds |
2/3 cup pine nuts |
2/3 cup unsalted cashews |
2 teaspoons worcestershire sauce |
2 teaspoons chili powder |
1 teaspoon cayenne |
1 1/3 cups thin pretzel sticks, broken into 1-inch pieces |
1 cup seedless raisin |
1 teaspoon sea salt |
Directions:
1. In a large cast iron skillet, over medium heat warm the oil.
2. Add the garlic and cook 1-2 minutes.
3. Add the almonds, pine nuts, and cashews.
4. Add the Worcestershire sauce, chili powder and cayenne.
5. Mix well.
6. Stir in pretzels and cook 3-4 minutes, stirring constantly.
7. Remove from heat.
8. Add the raisins and salt.
9. Mix well.
10. Turn the mixture into a serving dish and cool.
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