Monday, February 4, 2013

Deep South Eats: Frito Snack Mix

This past Sunday, we had our annual small group Super Bowl party. As tradition stands, we bring a ton of appetizers and desserts and feast on all the carb-y goodness. No really, I have been limiting my carbohydrate and sweets so by the end of the night the sugar crash was crazy. I use these opportunities to dive into a new recipe or two. I had been eyeing a few Pinterest recipes for some time and new that this Frito Snack Mix would be a real winner. 
What happens when you combine a sweet, caramel sauce with salty, crunchy Fritos? Pure amazingness. Like mind-blowing goodness in each bite. I could hardly wait for it to cool on the counter and was willing to risk burning my tongue to taste. It was quite a hit at the party with only a few measly crumbs in the bottom of the bowl. My mom is already begging for the recipe for our family cookbook. I am not sure that you all will truly appreciate me for sharing this as it is addictive and so incredibly "healthy"...haha.


  • 1 (10.5 ounce) bag of Fritos
  • 2 cups rice Chex cereal
  • 2 cups pretzel snaps or twists
  • 1 1/2 cup nuts of choice (I did pecans and they were perfect for the overall flavor)
  • 1 cup light brown sugar, packed
  • 1/2 cup butter
  • 1/2 cup light corn syrup
  • 1 cup mini M&Ms (these will be found on the candy aisle in a blue bag)
  • Preheat oven to 350° F.
  • In a large baking pan, combine Fritos, Chex, pretzels, and nuts. Set to the side.
  • In a small saucepan, melt the brown sugar, butter, and corn syrup over medium heat. Let the mixture come to a gentle boil and boil for 4 minutes without stirring.
  • Remove the pan from heat and pour mixture evenly over Frito mixture in baking pan. Use a spatula to stir to coat the Frito mixture evenly.
  • Bake in oven for 8 minutes, stir mixture, and return to oven for another 8 minutes. While baking, line an area of your counters in wax paper.
  • Remove from the oven and pour the mixture evenly on prepared wax paper.
  • Allow the mixture to cool. Sprinkle M&Ms over the cooled mixture and break into bite-size pieces.
  • May be stored in an airtight container for up to a week.
Original recipe from Shelley at Cookies and Cups.

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