KITCHY LIVING

Whether you’re cozied up watching your favorite fall flick or hunkered down for the big game, snacks are a must! I don’t know why, but fall just seems like the perfect snacking season. Whether it’s puppy chow, chex mix, or trail mix, there are so many fun variations to choose from. Here are a few of my favorite fall snacks!

Candy Corn & Peanuts

1 can dry roasted, slightly salted peanuts
1/2 bag candy corn

Mix and enjoy!

Pumpkin Pie Dip (via @pinchofyum)

4 oz cream cheese, softened
1 cup powdered sugar
1/4 cup heavy whipping cream
3/4 cup pumpkin puree
2 tsp pumpkin pie spice
1 Tbsp maple syrup
Gingersnaps or apple slices

1. Using an electric mixer, whip together cream cheese, powdered sugar, & heavy whipping cream for 2-3 minutes.
2. Add the pumpkin puree, spices, and maple syrup – whip again for another 2-3 minutes.
3. Add a drizzle of maple syrup and crushed gingersnap crumbs on top for garnish.
4. Dip with gingersnaps or apple slices!

Fall Snack Mix (via @rachel.awtry)

1 can dry roasted, slightly salted peanuts
1 bag regular M&Ms
1/2 bag candy corn
Handful of pretzels

Mix and enjoy!

S’mores Snack Mix

3 cups Golden Grahams cereal
1 1/2 cups mini pretzels
2 cups mini marshmallows
1 cup chocolate chips

1. Mix cereal, pretzels, marshmallows and 1/2 cup of chocolate chips together in large bowl.
2. Lay mixture out on parchment paper on a baking sheet.
3. Melt remaining 1/2 cup of chocolate chips in the microwave in 30 second increments until creamy.
4. Scoop chocolate into a small ziplock bag, snip the corner and drizzle over the top of mixture. Or using a spoon, drizzle the melted chocolate over top the mixture.
5. Allow chocolate to sit for about an hour until set and then break into pieces. Store in an airtight container.

Protein Puppy Chow

9 cups rice Chex
1/2 cup creamy peanut butter
1 cup semi-sweet chocolate chips
1/2 cup powdered sugar
1/2 cup vanilla protein powder

1. Place your rice cereal into a large mixing bowl.
2. Combine chocolate chips and peanut butter into a small bowl, and microwave in 30 second increments until completely melted.
3. While microwaving the chocolate, combine protein powder and powdered sugar in a small bowl, stir until combined.
4. Pour chocolate mixture over the cereal and stir gently until the cereal is fully coated.
5. Dump the powdered sugar/protein powder mixture on top, and shake gently until the cereal is coated.

Ranch Chex Snack Mix

5 cups rice Chex
2 cups cashew or cocktail peanuts
5 cups pretzels
3 cups cheese crackers (Cheez-Its or Goldfish)
2 cups oyster crackers
4 1/2 Tbsp unsalted butter, melted
1 ounce ranch seasoning dry powder
2 tsp mustard powder
1/4 cup grated parmesan
1/2 Tbsp dried parsley flakes

1. Preheat oven to 300 F. Line baking sheet with parchment paper.
2. Combine rice Chex, peanuts, pretzels, cheese crackers, and oyster crackers in a large mixing bowl.
3. Gently toss with a large spoon or spatula.
4. Melt butter in microwave at 30 second intervals until fully melted, then toss into the mixture.
5. Combine seasonings in a bowl and sprinkle over mixture then toss to combine.
6. Pour onto baking sheet and bake for 30 minutes. Toss at 15 minutes.
7. Enjoy!

Maple Candied Pecans (via @gimmesomeoven)

2 cups raw pecan halves
1/2 cup real maple syrup
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1/8 teaspoon ground cayenne

1. Combine all ingredients in a sauté pan, and toss with a spoon or spatula until the pecans are evenly coated.
2. Cook the mixture on medium heat until the maple syrup comes to a low simmer, stirring occasionally (small, gentle bubbles)
3. Reduce heat to medium-low. Continue simmering the mixture for about 20-25 minutes — stirring often — until the liquid in the maple syrup has evaporated and its sugars have crystalized. Once the maple syrup has almost completely evaporated (there may still be some tiny bubbles on the bottom of your pan), you’ll notice that it starts to crystalize and look like microscopic little grains of sugar on the pecans. Once you notice that the maple syrup has just begun to crystalize, go ahead and cook the pecans for 1 more minute.  Stir often, every 20 seconds or so.
4. Immediately pour candied pecans out onto a cookie sheet covered with parchment paper.  Use your spatula to break apart the clumps and spread the pecans out in an even layer. Then let them cool completely until they reach room temperature.
5. Serve immediately and enjoy! Or store the candied pecans in an airtight container for up to 2 weeks.

What are your favorite fall snacks?