Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 40
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee toasted corn cereal | ||
| 4 c. Hy-Vee Krunch-Eze | ||
| 2 c. bagel chips | ||
| 2 c. Hy-Vee oyster crackers | ||
| 2 c. Hy-Vee pretzel rings | ||
| 2 c. shoestring potatoes | ||
| 1 (15 oz) container Hy-Vee less-than-50%-peanuts mixed nuts | ||
| 10 tbsp. Hy-Vee butter, melted | ||
| 2 tbsp. Hy-Vee Worcestershire sauce | ||
| 4 tsp. Cajun seasoning | ||
| 2 tsp. hot pepper sauce |
Directions
- Arrange oven racks in the top and bottom thirds of the oven. Preheat oven to 250 degrees. Lightly coat two large rimmed baking sheets with cooking spray.
- In a large bowl combine cereal, Krunch-Eze, bagel chips, oyster crackers, pretzels, shoestring potatoes and nuts. Whisk together butter, Worcestershire sauce, Cajun seasoning and hot pepper sauce. Pour over cereal mixture and stir well to coat. Divide between prepared baking sheets and spread evenly.
- Bake about 60 minutes, rotating baking sheets halfway through baking time, or until crisp, stirring every 15 minutes. Cool completely, stirring occasionally. Store in airtight container up to 2 weeks.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 10mg
- Sodium: 220mg
- Total Carbohydrates: 13g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 8%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Health 2013.