The key to any snack mix is pulling it out of the oven at the right time. When the nuts are tacky and there’s no trace of actual liquid left, they’re ready. We like to bake ours at a lower-than-usual temperature because it gives any moisture plenty of time to evaporate before the nuts burn. The mixture will crisp as it cools, so don’t be alarmed if the first bite you sneak doesn’t have a perfect crunch. Be sure to let this cool all the way to room temperature on the baking sheet. Otherwise the mix will steam and get soggy.
6 ounces blue cheese, melted
2 tablespoons unsalted butter, melted
¼ cup nonfat milk powder
¼ cup granulated sugar
2 teaspoons chopped fresh rosemary
1½ teaspoons kosher salt
4 cups Mini Ritz crackers
1½ cups dried cherries
How to Make It
Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper; coat parchment with cooking spray.
Whisk together blue cheese, butter, milk powder, sugar, rosemary, and salt in a large bowl. Add crackers; toss gently to coat. Spread mixture evenly on prepared baking sheet. Bake in preheated oven until mixture is tacky but not moist, 25 to 30 minutes, stirring every 10 minutes.
Transfer baking sheet to a wire rack; cool completely, about 20 minutes. Transfer mixture to a bowl. Add cherries; toss to combine.
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