Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Rosemary-Cayenne Snack Mix By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on November 16, 2021 Print Share Share Tweet Pin Email Photo: Nico Schinco Prep Time: 5 mins Total Time: 45 mins Yield: 6 cups Puffed corn cereal is baked in a sweet-and-spicy blend of butter, apple cider vinegar, and maple syrup, with dashes of rosemary and cayenne. The result is a celebratory snack for a holiday party that will complement an array of different beverages. Ingredients 4 tablespoons unsalted butter 1 tablespoon pure maple syrup 2 teaspoons apple-cider vinegar 1 teaspoon kosher salt (we use Diamond Crystal) ½ teaspoon cayenne pepper 2 tablespoons fresh rosemary leaves 6 cups puffed-corn cereal, such as Kix Directions Preheat oven to 275°F. Combine butter, maple syrup, vinegar, salt, and cayenne in a large saucepan. Bring to a boil, stirring, until butter has melted and mixture is combined; remove from heat. Stir in rosemary and cereal. Spread onto a parchment-lined rimmed baking sheet and bake, stirring occasionally, until crisp and golden, 30 to 40 minutes. Let cool completely. Store in an airtight container at room temperature up to 1 week. Print