Thus is an adaptation of old favorite, Holiday Party Mix (recipe follows), which is really just a dressed up version of the traditional party mix I served at parties years back. I had to remove a couple of ingredients from the original because of the gluten. But, you know what? My version is even tastier than the original, and I know that you will just fall in love with this holiday treat that will keep for up to a week at room temperature if stored in an airtight container.
Here is my recipe:
1 tablespoon butter (no substitutes)
2 tablespoons pine nuts, toasted
2 tablespoons sesame seeds, toasted
1 1/2 cups rice Chex (gluten free)
1 1/2 cups corn Chex (gluten free)
1 cup Glutino Gluten Free Pretzels
1 cup coconut
1/2 cup almonds, slivered
1/2 cup pecan pieces
1/2 cup dried cranberries, currants or raisins
1/4 cup butter (no substitutes), melted
1/2 cup honey
3 cups popped popcorn
1 teaspoon cinnamon
1/4 cup chocolate mini morsels
1/4 cup heath mini morsels
Here is how I made this:
1. Preheat oven to 325 degrees Fahrenheit.
2. Place1 tablespoon butter in small skillet over medium heat. When butter is melted, add pine nuts and sesame seeds, When pine nuts and sesame seeds become aromatic or about 3 to 4 minutes, remove from heat set aside.
3. Line a large baking sheet with parchment paper sprayed with non-stick gluten free cooking spray; set aside. Spray two cup measuring cup with gluten free non-stick cooking spray; set aside.
4. In very large mixing bowl, place rice chex, corn chex, pretzels, coconut, almonds, pecans, pine nuts, sesame seeds, and dried cranberries. Using a wooden spoon, toss to combine thoroughly.
5. Place melted 1/4 cup butter and honey in a small prepared measuring cup. Stir until thoroughly mixed. Drizzle over chex mixture. Stir to coat.
6. Spread chex mixture evenly on prepared baking sheet. Bake for 30 to 35 minutes or until coconut turns light golden brown. Stir every 10 minutes to prevent from burning.
7. While chex mixture cooks, pop popcorn according to directions. Measure 3 cups and dust with cinnamon. Toss to coat all sides. Additional cinnamon may be needed.
8. All chex mixture and popcorn cool completely. When both mixtures are cold, combine in extra large mixing bowl. Stir in chocolate and heath mini morsels. Place in airtight container until time to serve.
Servings: 40 Yield: 10 cups
Oven Temperature: 325°F
Preparation Time: 40 minutes
Cooking Time: 35 minutes
Inactive Time: 1 hour
Total Time: 2 hours and 15 minutes
· Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.
· Items highlighted in green are indicate a low value when considering total food intake for the day.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.
Calories Per Serving: 105.22
Calories From Fat (38%) 40.25
% Daily Value
Total Fat 4.74g 7%
Saturated Fat 1.9g 10%
Cholesterol 3.91mg 1%
Sodium 35.96mg 1%
Potassium 38.06mg 1%
Total Carbohydrates 15.94g 5%
Fiber 1.36g 5%
Protein 0.88g 2%
Fiber 1.36g 5%
Copper 0.07mg 4%
Iron 1.01mg 6%
Magnesium 11.08mg 3%
Manganese 0.21mg 11%
Net Carbohydrates 14.58g
Phosphorus 21.73mg 2%
Riboflavin 0.05mg 3%
Selenium 0.79mcg 1%
Thiamin 0.05mg 3%
Vitamin A 88.45IU 2%
Vitamin B12 0.12mcg 2%
Vitamin B6 0.05mg 3%
Vitamin C 0.5mg <1 font="font">1>
Vitamin D 4.11IU 1%
Vitamin E 0.43mg 4%
Vitamin K 0.44mcg <1 font="font">1>
Zinc 0.51mg 3%
Author: Dr. Jacquelyn P. Horne