Nosh: Toteable Treats

It’s summer sewing retreat season, and you all know what that means.

Yeah, the snacks.

Next to your rotary cutter and extra bobbins, aren’t the snacks most important things to pack when you’re headed off for a stitchy retreat?

Now, there are a million different choices on the snack continuum, from a bag o’ crunch from Trader Joe’s to a hot savory something in a slow cooker. And of course these are all viable choices, but on the off chance that you’re more focused on what you’re going to sew versus what you’re going to eat (true, a novel thought), we decided to round up a few way-easy snacks high on flavor and low on goo. Always a great combo when fabric is in the house (and you’re rushing to get out of the house)!

We’ve got salty, sweet and spicy versions…all the major snack flavors are represented. Some require a little baking and others are just toss-and-eat. If you have a fave variation, though, don’t hesitate to share your snacking wisdom in the comments.

Crunch-Crunch-Crunch Mix

Ingredients
1/2 cup dried cherries
2 cups whole-grain Rice Chex
1/2 cup roasted unsalted pistachios
3 cups Kashi Go Lean Crunch Cereal

Preparation
Mix all ingredients and store in tightly covered container. Serves 6 to 8.

From Cooking Light magazine

Cherry Orange Snack Mix 

Ingredients
2 cups rice cereal squares
12 ounces salted mixed nuts
2 egg whites
2 tablespoons orange juice
1 ¼ cups sugar
1 teaspoon cinnamon
3 tablespoons butter
1 cup dried cherries, chopped

Preparation
Preheat oven to 275 degrees. Combine cereal and mixed nuts in large bowl.

In a medium bowl, beat egg whites, orange juice, sugar and cinnamon until very soft peaks form. Pour over cereal mixture and mix well. Melt butter in 15” x10” jelly roll pan. Spread cereal mixture in prepared pan over melted butter.

Bake at 275 degrees for 30 minutes, stirring twice during baking. Stir in dried cherries and bake 10-15 minutes longer until lightly browned and crisp. Cool completely. Serves 12-16. Note: dried cranberries, raisins or currants can be substituted for the cherries.

From about.com

Asian Snack Mix with Nori

Ingredients
1/2 cup (2 ounces) pecans, broken into large pieces
6 cups (6 ounces) rice-flake cereal, such as Special K
5 (from one 3/4-ounce bag sheets seasoned nori, crumbled
3 tablespoon yellow or white miso
2 tablespoon agave nectar
1 tablespoon wasabi powder, or 1 1/2 teaspoons wasabi paste
1 teaspoon salt
1/4 cup canola oil

Preparation
Preheat the oven to 350 degrees. Spread the pecans on a baking dish and toast for 6 minutes, or until fragrant. Transfer to a bowl and let cool slightly. Add the cereal and nori and toss well.

In a mini food processor, combine the miso, agave, wasabi, and salt. Add the oil and process until smooth. Dollop the mixture over the flakes, pecans and nori, and toss with your hands to coat evenly.

Spread the mix on a parchment paper-lined rimmed baking sheet in an even layer. Toast for 18 minutes, stirring and tossing 2 or 3 times, until browned; the mix will crisp as it cools. Transfer to a bowl and serve. Serves 6 to 8.

From Food & Wine

Oriental Popcorn

Ingredients
2 quarts fresh popcorn, unsalted
2 cups Asian-flavored rice crackers
1 (6 1/2-ounce) can of cashews
1 (5-ounce) can chow mein noodles
1/3 cup butter, melted
2 tablespoons soy sauce
¾ teaspoon ginger
½ teaspoon garlic salt

Preparation
Combine popcorn, nuts, crackers and noodles. Combine butter, soy sauce, ginger and garlic salt and mix well. Pour over popcorn mixture and toss well to coat. Pour into a jelly roll pan and bake at 350 degrees for 5 to 10 minutes. Store in an airtight container. Yields about 2 ¾ quarts.

Adapted from Southern Living

Oat Snack Mix

Ingredients
½ cup butter
1/3 cup honey
¼ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups square oat celeral
1 ½ cups old-fashioned oats
1 cup chopped walnuts
½ cup dried cranberries or cherries
½ cup chocolate-covered or yogurt-covered raisins

Preparation
In a saucepan or microwave-safe bowl, combine the first five ingredients. Heat until the butter is melted. Stir until the sugar is dissolved. In a large bowl, combine cereal, oats and nuts. Drizzle with butter mixture and mix well. Place in a greased baking pan with sides. Bake uncovered at 275 degrees for 45 minutes, stirring occasionally. Stir in cranberries and chocolate- or yogurt-covered raisins. Store in an airtight container. Makes about 6 cups.

From Taste of Home

Spiced Party Nuts

Ingredients
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon garlic salt
¼ teaspoon cayenne
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
2 tablespoons olive oil
2 cups shelled whole almonds or pecan halves
1 tablespoon kosher salt (optional)
Garlic
salt (optional)

Preparation
Preheat oven to 325 degrees. Mix the cumin, chili powder, curry powder, garlic salt,
cayenne, ginger and cinnamon in a bowl. Set aside.

Heat oil in a nonstick skillet over low heat. Add the spice mixture and stir well.
Simmer to mellow the flavors, 3 to 4 minutes.

Place the nuts in a mixing bowl, add the spice mixture and toss well. Spread in a
single layer on a parchment covered baking sheet. Bake for 15 minutes, shaking
pan once or twice.

Remove baking sheet from oven, and toss the nuts with any spices and oil that have
accumulated on the parchment. Sprinkle with coarse salt, and a bit more garlic
salt, if desired. Let rest 2 hours in a cool place. Store in an airtight jar.
Makes 2 cups.

From The New Basics Cookbook