Are you Team Sweet or Team Salty? Or maybe… Team Sweet ‘n’ Salty? We created these easy sweet and salty snack recipes with Food52 editor Lindsay-Jean to get you through an entire summer of snacking. These 5-ingredient-or-less recipes use pantry favorites from Boxed, so you can whip these up in minutes, then get back to the party (or Netflix).
We’re partnering with Food52 all summer long to bring you a series of posts that covers everything from summer snacking to grilling and back to school.
Wasabi Soy Sauce Popcorn Snack Mix with Roasted Seaweed
Makes about 11 cups
- 1/3 cup popcorn kernels (or about 10 cups popped popcorn)
- 3 tablespoons Prince & Spring organic coconut oil, melted (or butter)
- 1 tablespoon soy sauce
- 1 1/2 cups wasabi almonds
- 1 small package roasted seaweed, crumbled (mine was 5 grams)
Pop your popcorn in your preferred manner. I like to heat a little grapeseed oil in a large, heavy-bottomed pot over medium-high heat and add 3 kernels. Once those 3 kernels pop, I add the rest of the kernels and shake occasionally until there are a few seconds between each pop. Shift the pot to a cool burner. Meanwhile, while the popcorn is popping, whisk the coconut oil (or butter) and soy sauce together in a small bowl or the pan you melted you melted it in. Drizzle the soy sauce mixture over the popcorn and toss to coat. Mix in the almonds and seaweed, transfer to a bowl and eat immediately.
Sweet ‘n Salty Chocolate Peanut Butter Snack Mix
Makes about 12 cups
- 2 1/2 cups Peanut M&M’s
- 4 1/2 cups Reece’s Puffs cereal
- 1 1/2 cups Prince & Spring roasted & salted peanuts
- 4 1/2 cups mini pretzels
Combine all ingredients in a big bowl and mix well. Admire how the smaller ingredients nestle in the holes of the mini pretzels and make fun little faces. Share with friends and enjoy!
What to swap in (or add!) when you want to change it up: Prince & Spring Peanut Lovers’ Trail Mix with Reese’s Pieces, Almond M&M’s, or marshmallows.
Tropical Sunset Snack Mix with Coconut, Cinnamon, and Apricots
Makes about 10 cups
- 6 cups Life cereal (or Rice, Corn, or Wheat Chex—or a mix!)
- 3 cups Dang toasted coconut chips
- 2 cups chopped, dried apricots (I use kitchen scissors and cut each apricot into 6 pieces)
- 6 to 8 tablespoons Prince & Spring organic coconut oil, melted (stick with 8 if you’re using coconut flakes)
- 2 teaspoons ground cinnamon
Heat oven to 225° F (or 250° F if that’s your oven’s lowest setting). In a small bowl (or the pan you melted the coconut oil in), whisk together the coconut oil, ground cinnamon, and ground ginger (if you’re using it). Put the cereal and coconut flakes in a large bowl (if you’re using toasted coconut chips, hold off and wait to add them in until the end). Drizzle in the coconut oil and spice mixture and toss to coat everything really well. Spread the mixture evenly across a couple of baking sheets and bake until the mix is crisp and dried out, 45 to 60 minutes—stirring every 15 minutes. Let that mixture cool and then mix in the apricots (and toasted coconut chips if you used them). Pour into a bowl and share with friends.
What’s in your favorite snack mix? Tell us in the comments below!