This post was sponsored by Kitchen PLAY on behalf of JOLLY TIME Pop Corn. Thank you for supporting the brands that I love.

One of my all time favorite snacks is called the Texas Trail Mix. A spicy blend of snacks that leaves you wanting more and more after each bite. No one can stay away from the bowl when it’s out on the counter and it doesn’t last long in the pantry.

It’s officially snack time around our house every day around 3pm. You can count on it that when the kids wake up from their nap the first words out of their mouths are usually “what’s our snack.” Sometimes it is fruit, cookies, ice cream, smoothies or JOLLY TIME Pop Corn and you can bet that we never miss it even on road trips.

I decided to swap out the regular popcorn snack for a fun little mix and called it Texas Trail Mix Crunch. It’s like east meets west with this spicy, yet savory trail mix incorporating some of your favorite snacks into one satisfying bowl. There’s a hint of spiciness to it but not enough for kids to stay away. (Not sure if that’s a good or bad thing)  In fact my kids were begging to try it fresh out of the oven without waiting for it to cool down.

Making this at home now allows me to get my spicy snack fix and keep the kids happy as well. If you have any peanut allergies just omit the peanuts from this trail mix and you’ll be good to go.

This Texas Trail Mix Crunch stores well in airtight containers or in Ziploc bags up to a week.

Stay tuned for a chance to win your own JOLLY TIME mix-in prize pack (value $50) that will launch on their Facebook page 4/4-4/18. 

ENJOY ~ Meagan

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Texas Trail Mix Crunch

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

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Ingredients

• JOLLY TIME Crispy ‘n White
• 2 cups roasted and salted peanuts
• ¾ cup sunflower seeds
• 1 cup sesame seeds
• 1 ½ cups broken up pretzel pieces
• 1 tablespoon chili powder
• ½ teaspoon paprika
• 1 ½ teaspoon garlic salt with parsley flakes
• ¼ cup coconut oil, melted
• ¼ cup plus 2 tablespoons light karo syrup

Instructions

Preheat oven to 350 degrees F.

In a large bowl combine the first 5 ingredients.  In a separate bowl mix together the chili powder, paprika and garlic salt. Sprinkle it over the popcorn trail mix.  

Whisk together the coconut oil and syrup and pour it over the mix.  Use your hands or spoon to coat the entire mixture.

Spray a baking sheet with non-stick spray and add the trail mix to the sheet.  Lightly press down on the sheet to ensure all mixture sticks together.  

Bake in the oven for 5 minutes and then allow cooling for 30 minutes.  Break into large pieces before serving.

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