NYC Holiday Savory Snacks aboard Yacht Manhattan II for the Cocoa & Carols Cruise

November 30, 2016 by Meghan

Holiday Savory Snacks

Our chef Wendy Crispell creates house made snacks in our galley for all of our holiday cruises. This year a special savory snack mix is also being offered

holiday themed interior of a boat, with groups of people sitting at tables

in addition to freshly prepared pizelle, cookies and rice crispy treats. This slightly spicy, salty, crunchy, savory treat pairs perfectly with a dry crisp bubbly or any number of wine, beers or cocktails. Make a batch and get your own party started or hop aboard one of our many holiday themed evening cruises to enjoy this delicious treat.

This recipe is inspired by the classic treat Wendy’s mom made for holiday get togethers with friends and family in the 70s and 80s. Wendy has brought her spin on it to our galley this year, with rave reviews from crew and guests. This recipe makes enough to share with friends, buy some decorative jars and you’ve got a tasty treat to bring to any festive gathering!

Nuts and Bolts Snack Mix

Ingredients-

For the Snack Mix-

4 cups wheat chex

3 cups rice chex

3 cups skinny bite-sized pretzels

2 cups cheddar goldfish

3 cups plain bagel chips, broken in bite size pieces

1-1/2 cups salted nuts

For the Butter Seasoning-

10 tablespoons unsalted butter, melted

4 tablespoons Worcestershire sauce

3 tablespoons soy sauce

2 tablespoons Frank’s hot sauce

2 heaping teaspoons seasoned salt

2 teaspoons garlic powder

2 teaspoon onion powder

1 teaspoon old bay seasoning

1 teaspoon oregano

1/2 teaspoon thyme

Instructions-

Preheat oven to 250 degrees. This is very important, do not put into oven till fully heated.

Combine all of the snack mix ingredients in a large disposable aluminum pan.

Combine all of the butter seasoning ingredients in a small bowl and whisk until well combined. Pour slowly over snack mix,stirring as you go, to coat evenly. Continue stirring until snack mix is well coated with seasoning. Bake for 1-1/2 hours, stirring every 15 minutes. Let cool, then serve or store in an airtight container. Will keep fresh up to two weeks.

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