| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | St. Louis | Post2 | 1 | servings |
INGREDIENTS
| 11 | c | Popped popcorn -; (to 12 cups) |
| 15 1/2 | c | Oatmeal squares cereal |
| 3 | c | Chow mein noodles |
| 15 1/2 | c | Oyster crackers |
| 2 | c | Salted; dry-roasted peanuts |
| 6 | tb | Butter; (not margarine) – (3/4 stick) |
| 3/4 | c | Jalapeno jelly |
| 1 1/2 | ts | Jerk seasoning; or more to taste |
| 1 | tb | Poppy seeds |
INSTRUCTIONS
Preheat oven to 275 degrees. In a very large bowl or soup pot, combine popcorn, cereal, noodles, crackers and nuts; set aside. To make glaze, in a small saucepan over medium heat, melt butter. Add jelly; whisk to combine well. Gradually stir in jerk seasoning. Cook at a low boil for 5 minutes. (Makes about 1 cup.). Drizzle hot glaze over snack mix, tossing continuously. (This goes smoothly with two people working together.) Sprinkle with poppy seeds; mix again. Spread in a thin layer on large baking sheets; bake 30 to 40 minutes, stirring every 10 or 15 minutes. Remove from oven; stir again. Separate a piece or two and let cool; check to make sure glaze is firm. If still tacky, return to oven for 5 minutes more. Let cool completely. For giving (if you can bear to part with it), package in zipper bags or doily-lined cookie tins. Yield: About 20 cups. Comments: We found it best to work with half the recipe at a time. Combine all the snack elements, and make the glaze. Divide the snack mix in half and pour on half the glaze, add half the poppy seeds, then bake. Repeat with remaining ingredients, reheating glaze, if necessary, to make it pourable. Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Jack and Mary Billings Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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