There’s something magical about spring evenings under the lights at local ball fields like Cory Wride in Eagle Mountain or Patriot Park in Saratoga Springs. The crack of the bat, the cheers from the bleachers, and the scent of concession stand treats make for unforgettable childhood memories—and a fair bit of nostalgia for parents, too. Inspired by those classic game-day flavors, Whitney Ingram of Rockwell shares her recipe for “Baseball Snack Mix,” a sweet and salty combo of Chex, peanuts, caramel popcorn, sunflower seeds, and even mini churros. Whether you’re cheering from the stands or just missing the ballpark vibe, this easy-to-make treat brings the ball field home.
Baseball Snack Mix – Recipe by Whitney Ingram
Is there anything better than an evening at the ball field? Between Patriot Park in Saratoga Springs or the Cory Wride Fields in Eagle Mountain, some of childhood’s core memories are happening at those fields every weeknight. Here at Rockwell, we have a soft spot for baseball. Besides being LA Dodger fans, our sons played baseball growing up. Boy, do we miss warm spring and summer nights at the baseball field.
Before you head to the ball field, whip up this snack mix. It’s got all the best things you find at a baseball field concession stand. Popcorn, sunflower seeds, peanuts and even churros!
Baseball Snack Mix
- 6 cups corn Chex cereal
1 cup salted peanuts - 1/2 cup salted sunflower kernels
- 1 12 ounce package white chocolate chips
- 1 tablespoon vegetable shortening
- 1/2 cup jimmie sprinkles, optional
- 4 cups caramel popcorn
- 4 cups Cinnamon Toast Crunch Churros cereal
- In a large bowl, add Chex cereal, peanuts and sunflower kernels. Toss to combine.
- In a medium bowl, combine white chocolate chips and vegetable shortening. Microwave in 30-second increments, stirring in between, until smooth. Pour over Chex mixture. Gently stir until combined and everything is coated in white chocolate. Spread on a rimmed baking sheet. Sprinkle sprinkles over the top, if using. Refrigerate for 20 minutes, or until the white chocolate is set.
Whitney Ingram, co-owner of Rockwell Catering
Whitney Ingram and her husband Ethan own Rockwell Catering located at The Venue at The Ranches in Eagle Mountain. They have been in business in Utah for over 15 years. Besides creating beautiful, delicious events, Whitney has experience in recipe and cookbook writing for herself and as a ghostwriter. Her favorite recipes to write are the ones that get people excited to gather around the table, eat a delicious meal and enjoy each other’s company. Catch up with Rockwell Catering on Instagram at @rockwellcaterut or at rockwellcatering.com