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Sweet and Spicy Tandoori Snack Mix

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Palak Patel, cookbook author and creator of the website The Chutney Life, says that every party spread needs something guests can easily nibble on—something that doesn’t have to be heated, kept on ice or plated in any particular fashion. A bowl of sweet, spicy, crunchy snackage that satisfies every taste bud is just the thing, and her tandoori snack mix fits the bill perfectly. You can swap in your favorite snack foods and have fun with it, but what ties everything together is Palak’s savory tandoori rub, available exclusively at Williams Sonoma. She pairs the rub with butter and honey to balance out the heat and smokiness. This mix is the completely irresistible snack of the season!

Prep Time 10 minutes
Cook Time 45 minutes
Servings 10

Ingredients

  • 3 cups (4 1/2 oz./140 g) Chex cereal
  • 2 cups (3 oz./90 g) oyster crackers
  • 2 cups (8 1/2 oz./265 g) mini pretzels
  • 1 cup (2 oz./60 g) bagel chips
  • 1 cup (5 oz./155 g) peanuts
  • 1 cup (5 1/4 oz./165 g) cashews
  • 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter
  • 1/4 cup (3 oz./90 g) honey
  • 2 Tbs. Worcestershire sauce
  • 1 1/2 Tbs. The Chutney Life x Williams Sonoma Tandoori Rub
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. salt

Directions

Preheat an oven to 250°F (120°C). Line 2 rimmed baking sheets with parchment paper.

In a large bowl, combine the cereal, crackers, pretzels, bagel chips, peanuts and cashews and toss to mix.

In a small saucepan over medium-low heat, combine the butter, honey, Worcestershire, tandoori rub, garlic powder, onion powder and salt. Heat, stirring occasionally, until the butter is completely melted. Let the butter mixture cool slightly, then pour it over the snack mix in batches, stirring before adding more so everything is well coated.

Divide the snack mix between the prepared baking sheets, spreading it in an even layer so everything gets nice and toasty. Bake until toasted, about 45 minutes, stirring every 15 minutes. Let the snack mix cool before serving. Serves 10.

Courtesy of Palak Patel, author of The Chutney Life

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