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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 3.5g; carbohydrates 8.7g; dietary fiber 1.8g; sugars 1.5g; fat 7.8g; saturated fat 1.6g; cholesterol 4.4mg; vitamin a iu 121.7IU; vitamin c 0.6mg; folate 8.9mcg; calcium 24.1mg; iron 1.4mg; magnesium 34.8mg; potassium 102.7mg; sodium 87mg.