I don't know if this is really considered an appetizer, but I thought I'd post it.....
Santa Fe Trail Mix-Slow Cooker
From Fresh From the Vegetarian Slow cooker
2 cups small corn chips
2 cups roasted unsalted peanuts
2 cups thin pretzels
1 1/2 cups crispy corn cereal squares
1 cup pepitas (pumpkin seeds)
2 Tablespoons Olive oil
1/4 cup packed light brown sugar
2 tablespoons tamari or other soy sauce
1 tablespoon chili powder or to taste
1 teaspoon garlic salt, or to taste
1. In a large bowl, combine the corn chips, peanuts, pretzels, cereal, and pumpkin seeds
2. In a separate bowl, whisk together the oil, brown sugar, tamari, chili powder, and garlic salt. Pour the wet mixture over the dry mixture over the dry mixture, stirring gently to coat evenly.
3. Transfer the mixture to a 3 1/2 to 4-quart slow cooker and cook, uncovered, on Low, stirring occasionally, for 3 hours.
4. Spread the mixture out in a single layer on a baking sheet and let cool completely. Store in an airtight container until ready to use. Properly stored, this will keep for several weeks.
| current weight: 152.6