Best Supporting Snacks

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Best Supporting Snacks

Written by Debbi Covington

Tuesday, 02 February 2021 06:06

celebrate dark victory Roll out the red carpet! The 15th annual Beaufort International Film Festival is almost�here. Starting on Monday night, February 15^th�we�ll be viewing all of the nominated flicks leading up to the Awards Ceremony on Friday, February 19th. For many people, the experience of going to the movies includes popcorn and candy.

When you enter a movie theater, the aroma of popcorn hits you as soon as you walk through the door. Why not try something new and different this year? Add a little gourmet delight to your movie experience with some tasty recipe ideas. I've handpicked four snackable treats that will make your movie-watching experience as tasty as it is entertaining.�These crunchy and addictive snacks are extremely easy and fast to prepare, ready to be munched on in 30 minutes or less.For more information about the Beaufort International Film Festival and to purchase movie and event tickets visit www.beaufortfilmfestival.com. See you at the movies!

Dark Victory

1 (12-ounce) package dark chocolate chips

� cup crunchy peanut butter

6 cups Crispix cereal

1 cup confectioner�s sugar

Sea salt

2 cups roasted mixed nuts

2 cups peanut m&m's

� cup plain dark chocolate m&m's

Place chocolate chips and peanut butter in a microwave-safe bowl. Heat on low power or defrost until chocolate is melted; stopping to stir every 20 seconds. Do not overcook. Gently fold in cereal and coat well.��Place confectioner�s sugar in a large zip-lock bag; add cereal mixture and zip closed. Massage and toss bag until cereal is coated with powdered sugar. Transfer mixture to a sheet pan and spread out. Sprinkle with a light amount of sea salt all over. Place baking sheet in refrigerator for 3 minutes to set. Remove from refrigerator and add nuts and m&m's. Toss to combine. Store in a tightly sealed container. Makes about 10 cups.

The Nutty Professor

1 cup dried cranberries

2 cups roasted mixed nuts

� cup milk chocolate-covered raisins

� cup dark chocolate-covered raisins

� cup yogurt-covered raisins

� cup dark chocolate-covered almonds

Mix all ingredients together. Store in a tightly sealed container. Makes about 5 cups.

Something to Talk About

1 (3.3-ounce) package microwave popcorn (about 4 cups) celebrate something to talk about

2/3 cup vegetable oil

1 (1-ounce) package dry ranch dressing mix

4 cups waffle-style pretzels

1 cup roasted mixed nuts

1/3 cup grated Parmesan cheese

Pop popcorn according to package directions. Pour oil and ranch dressing mix In a large microwave-safe bowl; mix well to combine. Add popcorn, pretzels, and nuts. Toss evenly to coat. Heat mixture in microwave on high power for one minute. Toss mixture to coat evenly with oil mixture. Heat again for one more minute in microwave on high power. Add Parmesan cheese and toss to coat evenly. Serve immediately. Store leftover snack mix for up to three days in an airtight container. Makes about 8 cups.

The Sweetest Thing

1 (3.3-ounce) bag microwave popcorn (about 4 cups)

2 cups goldfish pretzels

2 cups Crispix cereal

1 (12-ounce) package white baking chips

Candy sprinkles

1 cup dark chocolate m&m's

1 cup milk chocolate mini m&m's

Pop popcorn according to package directions. Spread popcorn, pretzels and cereal on a baking sheet. Melt baking chips in microwave according to package directions; drizzle melted chips over mixture on baking sheet. Gently stir to coat evenly. Add sprinkles; let harden for 30 minutes. Break pieces apart and add m&m's. Store in an airtight container. Makes about 10 cups.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi�s YouTube channel. Debbi�s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at� This e-mail address is being protected from spambots. You need JavaScript enabled to view it .