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FESTIVE HOLIDAY SNACK IDEAS

1.  WHITE CHOCOLATE REINDEER POPCORN

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INGREDIENTS

⅓ cup popping popcorn kernels or 1 bag white popcorn popped

9 oz bag Vanilla Candy Melts (about 1¾ cups)

1 cup broken pretzel pieces

1¾ cups M&M's ( I used the holiday ones)

Green, red, and white sprinkles

INSTRUCTIONS

Line a pan with foil or parchment paper. Set aside.

Pop your popcorn in a popcorn maker or in the microwave if using microwaveable popcorn. Once the popcorn is done add it to a large bowl, add in the broken pretzels, and half of the M&M's.

Melt the vanilla candy melts in a microwave safe bowl for 30-second intervals, stirring well after each interval. Microwave until the chips are smooth and melted. Drizzle half of the melted candy into the popcorn bowl, stir until everything starts to look coated. Add in the rest of the melted candy, and M&M's, stir until everything is coated. As soon as everything is coated sprinkle on sprinkles so that they stick. Then spread the popcorn mix onto the prepared pan and let sit until hardened and cooled. Break into pieces, and store in an airtight container.

Recipe and Image from Two Sisters Kitchens

2. SPICED MAPLE ROSEMARY NUTS

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INGREDIENTS

1/2 lb  cashews

1/2 lb  walnuts

1/2 lb  almonds

2 tbsp coconut oil melted

3 tbsp maple syrup

2 tbsp rosemary chopped, plus more to taste

1/2 tsp cayenne pepper

1 tsp sea salt plus more to taste

INSTRUCTIONS

Preheat oven to 350 degrees F.

In a large bowl, mix together cashews, walnuts, almonds, and melted coconut oil.

Add the rest of the ingredients and mix well.

Pour out the nuts onto a baking sheet and spread out evenly.

Bake for 15-18 minutes until the nuts are golden and crisp.

If needed, sprinkle with more salt and fresh rosemary while still warm.

Cool for 15 minutes, then stir to break up the pieces. Enjoy!

Recipe and Image from What Great Grandma Ate

3.  CHEX MIX CHRISTMAS PARTY MIX

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INGREDIENTS

2 12 ounce boxes Chex Cereal - pick two different flavors

1 16 ounce bag Snyder's Sourdough Pretzel Nibblers

1 7.5 ounce bag Bugles

1 bag Christmas M&Ms

White Candy Melts

1 bag of Peppermints or box of Candy Canes 

Christmas Sprinkles

INSTRUCTIONS

Cover two baking sheets with parchment paper or a silicon baking mat

In a ziplock bag, crush approx. 30 peppermints (I used the flat side of a meat tenderizer) to crush them very finely

In a VERY large bowl combine Chex Cereal, Bugles and pretzels

Melt the candy melts according to the instructions on the package

In small increments, drizzle the candy melts over the dry mixture and immediately sprinkle the M&Ms, crushed peppermint and sprinkles on the candy (so it sticks to the candy).

Mix gently with a spoon until all ingredients are evenly coated.

Repeat this step until all of the melted candy is mixed in with the dry mixture.

Divide the mixture in half and spread in even layers on the baking sheets.

Let the candy set (if you are in a rush, you can put it in the refrigerator for a few minutes until it sets)

Break apart and serve - you can store in a airtight container

Recipe and Image from Princess Pinky Girl

4.  NO BAKE HOLIDAY ENERGY BALLS

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INGREDIENTS

1 cup rolled oats

1/2 cup flax seed meal (aka ground flax seeds)

1/2 cup crunchy peanut butter

1/3 cup honey

1 tsp. vanilla extract

1/2 cup mini chocolate chips

Christmas Sprinkles

INSTRUCTIONS

Combine all ingredients in a medium sized bowl and mix well.

Roll about 1 tbsp. of the dough between your palms to form a small bowl.  Place on a plate or rimmed baking sheet that has been lined with parchment paper (or sprayed with cooking spray).

Roll in Christmas Sprinkles. 

Freeze for 1 hour. 

I usually transfer to an airtight container and store them in the fridge for up to 3 weeks.

Makes 20 balls.

Recipe and Image from North South Blonde and Clean and Delicious