Mix of nuts and snacks with garlic and herbs
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 480 gr.
Complexity: easily
Quantity: 480 gr.
Nutritional value per serving:
Calories 301, total fat 19 G., saturated fats 2 G., proteins 9 G., carbohydrates 27 G., fiber 5 G., cholesterol 0 mg, sodium 278 mg, sugar 2 G.
Calories 301, total fat 19 G., saturated fats 2 G., proteins 9 G., carbohydrates 27 G., fiber 5 G., cholesterol 0 mg, sodium 278 mg, sugar 2 G.
A nut and snack mix is always a popular snack on the go, at work, at home gatherings, and while watching movies or sports. To infuse them with a unified flavor, toss the snacks with a spice mix and egg white to help set them, and toast them in the oven. This recipe infuses the mix with a whole bouquet of flavors from rosemary, sage, garlic, and thyme.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Spice mix
- 1 tbsp chopped fresh rosemary
- 1 tbsp. chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1 teaspoon granulated garlic
Nuts
- Protein of 1 large egg
- 1 cup unsalted raw almonds
- 1 cup rice or corn squares (breakfast cereal)
- 1 cup unsalted raw peanuts
- 1 cup unsalted raw pecans
- 1 cup mini pretzels
- 0.5 cup crispy corn kernels (corn nuts)
- 1 cup cheese popcorn
- Vegetable or canola oil to grease the baking sheet
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Recipes with similar ingredients: dry breakfast, Peanut, almond, pecans, eggs, rosemary, thyme, sage, popcorn
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Lightly grease a rimmed baking sheet with vegetable oil. In a small bowl, combine rosemary, sage, thyme, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper and set aside.
- Place the egg whites in a large bowl and whisk until foamy. Add the almonds, cereal, peanuts, pecans, pretzels, and corn nuts and stir to coat. Add the spice mixture and stir.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15-20 minutes. Let cool on the baking sheet, then add the popcorn and transfer to a large bowl.
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