Finally - I'm giving you the recipe I promised!! I found this recipe in Weight Watcher's magazine a couple of years ago. It's a yummy little snack and the portion is surprisingly satisfying. I love that you make this snack in your slow cooker rather than the oven!
6 tablespoons light butter
2 tablespoons curry powder
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon salt
5 cups Rice Chex cereal
5 cups Corn Chex cereal
1 cup tiny pretzel twists
1/3 cup lightly salted peanuts
1. Place the butter in a 5 or 6 quart slow cooker. Cover and cook until melted, about 5 minutes on high. Add the curry powder, soy sauce, sugar, cumin, and salt; mix well. Add the remaining ingredients; mix well.
2. Cook, uncovered, about 45 minutes, stirring well every 15 minutes.
3. Reduce the heat to low. Cook, uncovered, stirring occasionally, until the mixture is crisp and fragrant, 3-4 hours. Transfer to a large bowl and let cool completely. Store in ziploc bags in pantry up to 6 weeks.
1/2 cup serving: 89 cal., 3 g fat, 1 g fiber, 2 WW pts.
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This has a very strong curry smell. It's a good mix, but we decided that we might like more traditional Chex Mix seasonings. I made it the exact same way, except that after melting the butter, I replaced the curry powder through salt with: 2 tablespoons Worcestershire sauce, 1 1/2 teaspoons seasoned salt, 3/4 teaspoon garlic powder, and 1/2 teaspoon onion powder. Yum!!
After it's done, I portion out 1/2 cups into separate snack bags so I know I can grab a 2-pt. snack later! I hope you get to try this - so fun to make in the slow cooker!
I'm linking this to Crockpot Wednesday at Dining With Debbie - yummy ideas!
After it's done, I portion out 1/2 cups into separate snack bags so I know I can grab a 2-pt. snack later! I hope you get to try this - so fun to make in the slow cooker!
I'm linking this to Crockpot Wednesday at Dining With Debbie - yummy ideas!
Lisa :)
