Crunchy and spicy, this snack mix has it all. Customize the mix by substituting your favorite type of nut for the almonds and peanuts specified in the recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 300 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. In the prepared pan toss together crispy cereal, wheat biscuits, almonds, and peanuts; set aside.

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  • In a small saucepan heat butter over medium heat until melted. Remove from heat. Stir in mustard, Worcestershire sauce, garlic powder, and cayenne pepper. Drizzle mustard mixture over cereal mixture; toss gently to coat.

  • Bake for 20 minutes, stirring gently after 10 minutes. Stir in popcorn. Using the edges of the foil, lift popcorn mixture out of pan; cool. Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts

113 calories; 7.8 g total fat; 4 mg cholesterol; 87 mg sodium. 8.7 g carbohydrates; 3.5 g protein; Full Nutrition