This crunchy snack mix is loaded with walnuts, cereal and pretzels and is seasoned with earthy mustard and just a touch of honey.
3 cups Chex cereal
2 1/2 cups California Walnuts
2 cups mini pretzels twists
1 cup bagel chips
6 tablespoons vegan butter
1/4 cup honey
3 tablespoons dry mustard
2 tablespoons grainy or Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne
Flakey sea salt to taste
Preheat oven to 300°F and line 2 large baking sheets with parchment paper.
Place cereal, walnuts, pretzels and bagel chips in a large bowl.
Melt butter in a small saucepan over low heat. Whisk in honey, mustards, onion powder, garlic powder and cayenne. Drizzle over snack mix and stir well to coat as evenly as possible. Spread on baking sheets and sprinkle with salt.
Bake for 30 minutes, stirring every 10 minutes. Let cool completely before transferring to an airtight container.
Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
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Experience the creamy delight of this dip, enhanced with the crunch of California walnuts and a hint of exotic spices including sumac, turmeric, and fennel, creating a vibrant and irresistible blend that’s perfect for any occasion.
