Spiced Party Mix

我永远健康的系统网络体系结构(sna)寻找一个新的转折cks and the idea of using egg white as the adhering agent and baking thereafter was appealing. I broke up the curly pretzels a bit and gave the toasted nuts a small chop, but otherwise kept to the OP. The positive: warm snack mix is lovely and although it didn't seem spicy at first, the spice level built up as you noshed so it was just enough after all. The negative: The individual ingredients were thought to be better than the whole by everyone. The consensus: the mix is mightily caloric with all the nuts, the pretzels and popcorn were both better by themselves, BUT using the egg white and baking the batch has real merit .. the experiments shall continue!

• Nutellaluvr

• Calgary AB

• 12/31/2015

Whatever you do, do NOT bake this for 20 minutes. It's far too long. Ten, 12 tops.

• WhiskeyDaisy

• Pittsburgh, PA

• 10/30/2010

YUM! Only trick is where to hide it before the party so that we hosts don't eat every bite. Used a wonderful sweet paprika that we got in Marrakech.

• christinepickles

• 10/30/2009

Great snack. It was all gone by the end of the party. Used Hungarian hot paprika (was all I had) and cut back a bit on the cayenne.

• ybartee

• Lawrence, KS

• 3/15/2008

Good! the popcorn gave it a diffrent twist to those other mixes and i liked the oomph of the worcestshire sauce. tasty and easy

• Sam122

• Idaho

• 10/25/2006

I really liked the technique of using whites to adhere the seasonings, but was disappointed in myself for later serving to vegetarians and vegans. My paprika was not of good quality and left an odd taste in the mouth.

• TheGoodGutdotcom

• Brooklyn, NY

• 7/28/2006

Why would you waste your time and ingredients on this loser, when the Chex Mix all time classic is so very much better??? This was an awful recipe

• Anonymous

• Saugatuck, MI

• 11/29/2003

I made this recipe exactly as instructed and I could find no one who liked it very much. What a waste of perfectly good ingredients! Made me realize how impt it is to check epicurious.com before making the recipes in Gourmet (although usually quite wonderful). Your reviewers' comments are invaluable as time-savers and troubleshooters.

• Anonymous

• 10/12/2003

I made this for Superbowl Sunday. I liked it but didnt think it was fabulous. My husband thought it was really good though. I made a lot so stored the rest and he ate it as a snack everyday. Was over in no time!!!

• Anonymous

• Indiana

• 2/6/2003

I did not like this recipe much. But I will admit that the men did seem to be eating it . They liked it ,much to my surprise.

• Anonymous

• Huntington NY

• 1/27/2003

People scoffed when I told them about this recipe but everyone could not get enough of it.Even after dinner. what a great munchie

• Anonymous

• Baltimore,md

• 1/25/2003

I didn't change anything in the recipe, and my guests and I loved it. I will make it again and again.

• Anonymous

• Aurora, OH

• 1/24/2003

This is really a strange recipe. I really didn't care for it but had it on the tables at a cocktail buffet this weekend and the men loved it. My husband has finished what was left over and says he really likes it. I did change the spices a bit, using allspice instead of everything except the paprika and cayanne. Also omitted the worchestershire sauce. Like I said, I probably wouldn't make it again but everyone else liked it.

• Anonymous

• Nassau Bay, Texas

• 1/15/2003

This is the worst thing I have ever made. I would give it 0 forks if possible. Try the curried spiced pecans from November Bon Appetit instead, they are fabulous

• Anonymous

• Holyoke, MA

• 1/3/2003

This is better than you get at the store and you know whats in it, Love it.

• Ernest Hill

• Beggs, Oklahoma

• 1/3/2003