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


Recipe Summary

30 mins
10 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

1/2 cup
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.

1/2 starch, 1/2 high-fat meat, 1/2 fat