Ballpark Snack Mix Recipe

Ballpark Snack Mix

From peanuts to pretzels and popcorn, this snack mix covers all the crunch you crave.

Serves: 15Prep: 10 minutesCook: 1 hourTotal: 1 hour 10 minutesDifficulty: Easy

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Serves: 15

Ingredients

  • 3 tbsp. oil
  • 1⁄2 cup popcorn kernels (or 7 cups plain popped popcorn)
  • 3 cups rice squares cereal
  • 3 cups mini pretzels
  • 1 1⁄2 cups peanuts, preferably spanish or redskin
  • 1 stick (8 Tbsp.) unsalted butter, cut into pieces
  • 3⁄4 cup dark brown sugar
  • 6 tbsp. corn syrup
  • 1⁄4 cup molasses
  • 1 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 1⁄2 tsp. baking soda
  • 1 tsp. flaky sea salt (optional)

Directions

  • Preheat oven to 250°F. Line two baking sheets with parchment paper.
  • To make popcorn: heat oil over medium heat in large saucepan or dutch oven with tight-fitting lid. Add popcorn kernels and cover. Cook until popping slows or stops. Remove from heat and discard any unpopped kernels.
  • Combine popcorn, cereal, pretzels and peanuts in large, heatproof bowl; stir to combine, then set aside.
  • To make caramel: combine butter, sugar, corn syrup, molasses and kosher salt in medium saucepan over medium heat. Stir to dissolve sugar. Cook until caramel reaches 250°F on candy thermometer. Remove from heat and stir in vanilla and baking soda. (Caution: the caramel may bubble.)
  • Pour caramel sauce over popcorn mixture, stirring to evenly coat. Divide mixture between prepared baking sheets.
  • Bake mixture 45–50 minutes, stirring once halfway through. While mixture is still warm, sprinkle with flaky sea salt, if desired. Allow to cool completely. Serve, storing leftovers in an airtight container up to 3 days.

Serves: 15

Ingredients

  • 3 tbsp. oil
  • 1⁄2 cup popcorn kernels (or 7 cups plain popped popcorn)
  • 3 cups rice squares cereal
  • 3 cups mini pretzels
  • 1 1⁄2 cups peanuts, preferably spanish or redskin
  • 1 stick (8 Tbsp.) unsalted butter, cut into pieces
  • 3⁄4 cup dark brown sugar
  • 6 tbsp. corn syrup
  • 1⁄4 cup molasses
  • 1 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 1⁄2 tsp. baking soda
  • 1 tsp. flaky sea salt (optional)

Directions

  • Preheat oven to 250°F. Line two baking sheets with parchment paper.
  • To make popcorn: heat oil over medium heat in large saucepan or dutch oven with tight-fitting lid. Add popcorn kernels and cover. Cook until popping slows or stops. Remove from heat and discard any unpopped kernels.
  • Combine popcorn, cereal, pretzels and peanuts in large, heatproof bowl; stir to combine, then set aside.
  • To make caramel: combine butter, sugar, corn syrup, molasses and kosher salt in medium saucepan over medium heat. Stir to dissolve sugar. Cook until caramel reaches 250°F on candy thermometer. Remove from heat and stir in vanilla and baking soda. (Caution: the caramel may bubble.)
  • Pour caramel sauce over popcorn mixture, stirring to evenly coat. Divide mixture between prepared baking sheets.
  • Bake mixture 45–50 minutes, stirring once halfway through. While mixture is still warm, sprinkle with flaky sea salt, if desired. Allow to cool completely. Serve, storing leftovers in an airtight container up to 3 days.