25+ Christmas Party Snacks for a Festive Night In

Every Christmas party needs snacks within arm’s reach, and these Christmas party snacks are made for exactly that — a bowl on the coffee table, a tray beside the movie marathon, and something sweet waiting on the kitchen counter. Think big-batch mixes, crunchy candied nuts, popcorn in every flavor, and dips you can scoop without pausing the film.

Most of the ideas on this list are budget-friendly and can be made a few days ahead, so the bowl is never empty for long and you can actually enjoy the party yourself. Mix and match a few sweet, a few salty, and one or two fresh bites, and your Christmas party snacks will carry the whole festive night in, from the first guest to the final credits.

1. Reindeer Food Snack Mix

This is the bowl that disappears first at our house — crunchy cereal, salty pretzels and peanuts, and red and green candies all tumbled in a snowy white chocolate coating. Make a double batch, because everyone who walks past takes a handful.

Ingredients

• 4 cups rice or corn cereal squares
• 2 cups mini pretzels
• 1 cup roasted peanuts
• 1 cup red and green candy-coated chocolates
• 10 oz white chocolate chips or vanilla candy melts
• 1 tablespoon coconut oil (optional, for a smoother coating)
• 2 tablespoons powdered sugar (optional, for a snowy finish)

Directions

1. Line a large baking sheet with parchment paper. Add the cereal, pretzels, and peanuts to a very large bowl.
2. Melt the white chocolate with the coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
3. Pour the melted chocolate over the mix and fold gently until everything is evenly coated.
4. Spread the mix on the baking sheet and scatter the candy-coated chocolates over the top.
5. Let set at room temperature for about 30 minutes (or 10 minutes in the fridge), then break into clusters. Toss with powdered sugar if you like, and store airtight for up to 1 week.

2. Christmas Puppy Chow (Muddy Buddies)

Chocolate, peanut butter, and a blizzard of powdered sugar — puppy chow is the sweetest kind of mess. A shake of red and green sprinkles makes this classic Christmas party ready.

Ingredients

• 9 cups rice cereal squares
• 1 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 2 tablespoons red and green sprinkles

Directions

1. Pour the cereal into a very large bowl and set aside.
2. Melt the chocolate chips, peanut butter, and butter together in a microwave-safe bowl in 30-second bursts, stirring until smooth, then stir in the vanilla.
3. Pour the warm mixture over the cereal and fold gently until every piece is coated.
4. Transfer the coated cereal to a large zip-top bag, add the powdered sugar, seal, and shake until white all over.
5. Spread on parchment to cool, shower with sprinkles, and store airtight for up to 1 week.

3. Candied Pecans

Warm cinnamon, a glossy sugar shell, and that bakery-style crunch — these pecans taste like the holidays in a handful. They are just as good scattered over the snack table as they are tucked into gift bags.

Ingredients

• 1 lb pecan halves (about 4 cups)
• 1 egg white
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 3/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon fine salt

Directions

1. Heat the oven to 250°F (120°C) and line a rimmed baking sheet with parchment.
2. Whisk the egg white, water, and vanilla in a large bowl until very frothy.
3. Toss the pecans in the egg white mixture until well coated.
4. Stir the sugar, cinnamon, and salt together, sprinkle over the pecans, and toss again until evenly covered.
5. Spread in a single layer and bake for 1 hour, stirring once halfway, until dry and crisp.
6. Cool completely on the pan — they crispen as they cool — then store airtight for up to 2 weeks.

4. Cinnamon Roasted Almonds

If you love the roasted nuts at holiday markets, this is your homemade version — crunchy, warmly spiced, and impossible to eat just one of. The brown sugar gives them a deep, almost caramel edge.

Ingredients

• 3 cups raw whole almonds
• 1 egg white
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon fine salt

Directions

1. Heat the oven to 250°F (120°C) and line a rimmed baking sheet with parchment.
2. Whisk the egg white, water, and vanilla until frothy, then toss the almonds through until coated.
3. Mix both sugars, the cinnamon, and the salt; sprinkle over the almonds and toss until every nut is covered.
4. Spread in a single layer and bake for 1 hour, stirring once or twice, until fragrant and dry to the touch.
5. Cool completely on the pan and store airtight for up to 2 weeks.

5. Sweet and Salty Kettle Corn

Fresh kettle corn is pure movie-night magic — puffy, golden, and shattering-crisp with that fairground sweet-salty finish. It pops in one big pot in about five minutes, so make it right before you press play.

Ingredients

• 1/2 cup popcorn kernels
• 1/4 cup neutral oil (such as coconut or vegetable)
• 1/4 cup granulated sugar
• 3/4 teaspoon fine salt, plus more to finish

Directions

1. Add the oil and 3 test kernels to a large, heavy pot with a lid. Heat over medium-high until the kernels pop.
2. Pour in the remaining kernels and the sugar, give the pot a quick shake, and cover.
3. Shake the pot gently back and forth over the heat as the corn pops, letting steam escape slightly, until the popping slows to 2–3 seconds between pops.
4. Tip straight into a big bowl, sprinkle with the salt, and toss well, breaking up any sugar clusters.
5. Serve warm, or cool completely and store airtight for 2–3 days.

6. Peppermint White Chocolate Popcorn

Cool peppermint, creamy white chocolate, and plenty of crunch — this pink-speckled popcorn tastes like a candy cane in snack form. It looks so pretty in a glass bowl that it doubles as decoration.

Ingredients

• 10 cups popped popcorn (about 1/2 cup kernels)
• 10 oz white chocolate chips or candy melts
• 1/2 cup crushed candy canes (about 6 candy canes)
• 2 tablespoons Christmas sprinkles
• Pinch of salt

Directions

1. Line two baking sheets with parchment and put the popcorn in a very large bowl, picking out any unpopped kernels.
2. Melt the white chocolate in a microwave-safe bowl in 30-second bursts, stirring until smooth.
3. Drizzle over the popcorn and toss gently until lightly coated.
4. Spread over the baking sheets and immediately shower with the crushed candy canes and sprinkles.
5. Let set for 20–30 minutes, then break apart and store airtight for up to 3 days.

7. Caramel Popcorn Clusters

Buttery brown-sugar caramel baked onto popcorn until it sets into glossy, crackly clusters. Add the peanuts if you want that classic caramel-corn crunch — either way, hide a small bowl for yourself.

Ingredients

• 12 cups popped popcorn (about 1/2 cup kernels)
• 1 cup salted peanuts (optional)
• 1/2 cup butter
• 1 cup packed brown sugar
• 1/4 cup corn syrup or honey
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

1. Heat the oven to 250°F (120°C). Tip the popcorn (and peanuts, if using) into a large roasting pan or two rimmed baking sheets and keep warm in the oven.
2. Melt the butter in a saucepan over medium heat. Stir in the brown sugar, corn syrup, and salt, and boil gently for 4 minutes without stirring.
3. Off the heat, stir in the baking soda and vanilla — the caramel will foam up.
4. Pour over the warm popcorn and toss quickly to coat.
5. Bake for 45 minutes, stirring every 15 minutes, until glossy and crisp.
6. Tip onto parchment, cool completely, and break into clusters. Store airtight for up to 1 week.

8. Grinch Popcorn

A little green, a little mischievous, and completely irresistible next to a screening of the Grinch. If any of these Christmas party snacks were made for a movie marathon, it is this one — sweet, crunchy, and gone by the second act.

Ingredients

• 10 cups popped popcorn (about 1/2 cup kernels)
• 10 oz green candy melts (or white candy melts plus green oil-based food coloring)
• 1 cup mini marshmallows
• 2 tablespoons red heart sprinkles (or red candy-coated chocolates)

Directions

1. Line two baking sheets with parchment and put the popcorn in a very large bowl.
2. Melt the green candy melts in a microwave-safe bowl in 30-second bursts, stirring until smooth.
3. Pour over the popcorn and toss until every piece wears a green coat.
4. Spread over the baking sheets, scatter the mini marshmallows through, and press a red heart sprinkle onto the top of each little mound.
5. Let set for 20 minutes, then break into chunks and store airtight for up to 3 days.

9. Ranch Seasoned Crackers

Buttery, herby, and sneakily spicy, these little crackers are the easiest thing on the table — and somehow the first to vanish. One batch fills a big bowl, and a second batch takes five minutes.

Ingredients

• 1 (9–10 oz) bag oyster crackers, or 4 cups saltine crackers, broken
• 1 (1 oz) packet ranch seasoning mix
• 1/2 cup neutral oil or melted butter
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes

Directions

1. Heat the oven to 250°F (120°C) and line a rimmed baking sheet with parchment.
2. Whisk the oil, ranch seasoning, dill, garlic powder, and pepper flakes in a large bowl.
3. Add the crackers and toss gently for a full minute so every cracker drinks up the seasoned oil.
4. Spread on the baking sheet and bake for 15–20 minutes, stirring once, until dry and crisp.
5. Cool completely and store airtight for up to 1 week.

10. Parmesan Ranch Pretzel Mix

Salty mini pretzels baked in ranch seasoning and nutty Parmesan until the coating turns toasty and golden. Serve it warm from the oven and watch people hover.

Ingredients

• 8 cups mini pretzels (about 12 oz)
• 1/3 cup melted butter or neutral oil
• 1 (1 oz) packet ranch seasoning mix
• 1/3 cup finely grated Parmesan
• 1/2 teaspoon garlic powder

Directions

1. Heat the oven to 275°F (135°C) and line a rimmed baking sheet with parchment.
2. Whisk the butter, ranch seasoning, and garlic powder in a large bowl.
3. Add the pretzels and toss until every twist is glossy and coated.
4. Spread on the baking sheet and bake for 20 minutes, stirring halfway.
5. Shower with the Parmesan while hot, toss once more, and cool completely. Store airtight for up to 1 week.

11. Roasted Smoky Chickpeas

Crisp, smoky, and a little bit spicy, these chickpeas are the savory crunch every sweet-heavy table needs. Roast them until they rattle on the pan — that is how you know they will stay crunchy.

Ingredients

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 1/2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground cumin (optional)

Directions

1. Heat the oven to 425°F (220°C). Tip the chickpeas onto a clean towel and rub dry — the drier they are, the crisper they roast. Pick off any loose skins.
2. Toss on a rimmed baking sheet with the olive oil and spread in a single layer.
3. Roast for 25–30 minutes, shaking the pan once or twice, until golden and crisp.
4. Sprinkle with the smoked paprika, garlic powder, salt, and cumin while hot, and toss well.
5. Cool on the pan and serve the same day for the best crunch.

12. Hot Cocoa Dip

All the flavor of a mug of hot chocolate, in a fluffy dip you can swipe a cookie through. Set it out with pretzels and fruit and let everyone build their own perfect bite.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup hot cocoa mix (about 2 packets)
• 1 cup marshmallow creme
• 1 cup whipped topping, thawed
• 1/4 cup mini marshmallows, for the top
• For serving: cookies, pretzels, strawberries, and apple slices

Directions

1. Beat the cream cheese and hot cocoa mix in a bowl until smooth and chocolatey.
2. Beat in the marshmallow creme until fluffy.
3. Fold in the whipped topping gently until no streaks remain.
4. Spoon into a serving bowl, swirl the top, and scatter over the mini marshmallows.
5. Chill for at least 30 minutes, then serve with the cookies, pretzels, and fruit for dipping.

13. Christmas Tree Veggie Tray

The fresh counterpoint to all that sugar — a crunchy tree of broccoli and cucumber with cherry tomato baubles. It takes ten minutes to arrange and makes the whole table look festive.

Ingredients

• 4 cups broccoli florets
• 1 large cucumber, sliced into rounds
• 1 pint cherry tomatoes
• 2 carrots, cut into sticks
• 1 cup ranch dip (store-bought or homemade)
• 1 small piece of yellow bell pepper, cut into a star (optional)

Directions

1. Spoon the ranch dip into a small round bowl and set it at the bottom center of a large platter — that is the tree’s pot.
2. Arrange the broccoli florets in a big triangle above it, tucking cucumber rounds through the branches.
3. Stud the tree with cherry tomatoes like baubles, and edge the platter with carrot sticks.
4. Perch the pepper star on top if you like, and chill until serving.

14. Cinnamon Sugar Apple Chips

Thin apple slices baked low and slow until they snap — sweet, cinnamon-y, and dangerously snackable. They keep for days, so make them early and cross one thing off your list.

Ingredients

• 3 large firm apples (Honeycrisp or Gala work well)
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon

Directions

1. Heat the oven to 200°F (95°C) and line two baking sheets with parchment.
2. Slice the apples as thinly as you can — about 1/8 inch — using a sharp knife or mandoline. Pick out the seeds.
3. Stir the cinnamon and sugar together and dust lightly over both sides of the slices.
4. Arrange on the sheets in a single layer, not touching.
5. Bake for 1 hour, flip the slices, then bake 1 hour more, until dry and crisp at the edges.
6. Cool on the trays — they crispen further as they cool — and store airtight for up to 4 days.

15. North Pole Trail Mix

No cooking, no coating, no cooling — just toss and go. This sweet-salty mix of popcorn, pretzels, cranberries, and pistachios is made for portioning into little cups and jars all over the house.

Ingredients

• 4 cups popped popcorn
• 2 cups mini pretzels
• 1 cup dried cranberries
• 3/4 cup shelled pistachios
• 1/2 cup white chocolate chips
• 1/2 cup red and green candy-coated chocolates

Directions

1. Add everything to a very large bowl.
2. Toss with clean hands until the goodies are evenly mixed.
3. Portion into paper cups, small jars, or treat bags, or leave in one big bowl with a scoop.
4. Store airtight at room temperature for up to 1 week.

16. Garlic Herb Pita Chips with Spinach Dip

Crisp, garlicky pita triangles with a cool, creamy spinach dip for dunking — the savory anchor of the table. The chips bake in ten minutes, and the dip can be store-bought without a word of apology from us.

Ingredients

• 4 pita breads
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian herb seasoning
• 1/2 teaspoon fine salt
• 1 1/2 cups spinach dip (from a tub, or your favorite quick homemade)

Directions

1. Heat the oven to 375°F (190°C). Cut each pita into 8 triangles and split the layers if you like extra-crisp chips.
2. Brush or toss the triangles with the olive oil, then sprinkle with the garlic powder, herbs, and salt.
3. Arrange in a single layer on two baking sheets and bake for 8–10 minutes, until golden and crisp.
4. Spoon the spinach dip into a bowl, set it in the middle of a platter, and pile the warm chips around it.

17. Popcorn Balls

Old-fashioned, sticky, and so much fun — marshmallow popcorn balls are the snack kids can help shape. Roll a tray of them in sprinkles and they will march straight off the plate.

Ingredients

• 12 cups popped popcorn (about 1/2 cup kernels)
• 1/4 cup butter
• 1 (10 oz) bag mini marshmallows (about 6 cups)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons red and green sprinkles

Directions

1. Put the popcorn in a very large, lightly greased bowl and pick out any unpopped kernels.
2. Melt the butter in a large pot over low heat. Add the marshmallows and stir until completely melted and smooth.
3. Off the heat, stir in the vanilla and salt, then pour over the popcorn and fold to coat.
4. Let cool for 2–3 minutes, until safe to handle. Butter your hands well.
5. Scoop about 1 cup at a time and press firmly into balls. Roll in sprinkles while still sticky.
6. Set on parchment to firm up, about 30 minutes. Wrap individually or store airtight for up to 3 days.

18. Yogurt-Covered Holiday Pretzels

Glossy white, showered in sprinkles, and just the right amount of salty underneath — these little pretzels look like they came from a candy shop. They set in minutes and gift beautifully in a cellophane bag.

Ingredients

• 4 cups mini pretzels (about 8 oz)
• 12 oz yogurt coating wafers or white candy melts
• 2–3 tablespoons Christmas sprinkles

Directions

1. Line two baking sheets with parchment.
2. Melt the coating in a microwave-safe bowl in 30-second bursts, stirring until smooth and pourable.
3. Drop a few pretzels at a time into the coating, lift out with a fork, and tap off the excess.
4. Lay on the parchment and shower with sprinkles before the coating sets.
5. Let set for 15–20 minutes, then store airtight for up to 1 week.

19. White Christmas Snack Mix

The elegant cousin of the reindeer mix — everything pale, snowy, and sparkly, with tart cranberries and green pistachios peeking through. It looks beautiful in glass jars tied with ribbon.

Ingredients

• 4 cups rice or corn cereal squares
• 2 cups mini pretzels
• 1 cup dried cranberries
• 3/4 cup shelled pistachios
• 1 cup mini marshmallows
• 10 oz white chocolate chips or candy melts

Directions

1. Line a baking sheet with parchment. Add the cereal, pretzels, cranberries, pistachios, and marshmallows to a very large bowl.
2. Melt the white chocolate in a microwave-safe bowl in 30-second bursts, stirring until smooth.
3. Pour over the mix and fold gently until lightly coated.
4. Spread on the baking sheet and let set for about 30 minutes.
5. Break into clusters and store airtight for up to 1 week.

20. Spiced Mixed Nuts

Sweet heat, a whisper of smoke, and a sprig of rosemary — these roasted nuts are the grown-up handful on the table. Serve them slightly warm if you really want to show off.

Ingredients

• 3 cups mixed nuts (pecans, cashews, almonds, walnuts)
• 2 tablespoons melted butter, or 1 egg white, whisked
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon finely chopped fresh rosemary (or 1/2 teaspoon dried)
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon flaky sea salt

Directions

1. Heat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
2. Stir the brown sugar, smoked paprika, rosemary, and cayenne together.
3. Toss the nuts with the butter (or egg white) until glossy, then toss with the spice mixture.
4. Spread in a single layer and roast for 20–25 minutes, stirring once, until fragrant and toasted.
5. Sprinkle with the sea salt, cool completely, and store airtight for up to 2 weeks.

21. Christmas Tree Cheese and Cracker Board

Part snack, part centerpiece: cheese, crackers, and salami layered into a Christmas tree with a rosemary garland. Of all the Christmas party snacks on this list, this board gets the most photos before it gets eaten.

Ingredients

• 8 oz cheese cubes or slices (cheddar, Colby Jack, or Gouda)
• 1 sleeve round crackers
• 4 oz salami slices
• 1 cup red or purple grapes
• 3–4 fresh rosemary sprigs
• 1 pretzel stick or a small piece of cheese, for the trunk

Directions

1. On a large board or platter, lay rows of cheese and crackers in a wide triangle, widest at the bottom, like tree branches.
2. Tuck folded salami slices and small clusters of grapes between the rows.
3. Drape the rosemary sprigs across the tree as a garland.
4. Add the pretzel stick at the bottom center as the trunk, and serve at room temperature.

22. No-Bake Peanut Butter Cornflake Clusters

Crunchy, peanut-buttery, and held together with a glossy caramel-like coating — these five-ingredient clusters never see the oven. They are usually the first thing people ask for the recipe for.

Ingredients

• 4 cups cornflakes
• 1 cup granulated sugar
• 1 cup corn syrup or honey
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Line two baking sheets with parchment and measure the cornflakes into a large bowl.
2. Stir the sugar and corn syrup in a saucepan over medium heat until it just comes to a boil, about 3–4 minutes. Take it off the heat the moment it boils — cooking longer makes hard clusters.
3. Stir in the peanut butter, vanilla, and salt until smooth.
4. Pour over the cornflakes and fold quickly until coated.
5. Drop heaping tablespoons onto the parchment and let set for 30 minutes. Store airtight for up to 5 days.

23. Cinnamon Sugar Tortilla Crisps with Fruit Salsa

Warm cinnamon-sugar crisps with a bright, chunky fruit salsa for scooping — it is basically dessert nachos, and nobody is mad about it. Chill the salsa ahead so the flavors mingle.

Ingredients

• 6 flour tortillas (8-inch)
• 3 tablespoons melted butter
• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup strawberries, finely diced
• 1 kiwi, peeled and finely diced
• 1 small apple, finely diced
• 1 tablespoon apricot or raspberry jam

Directions

1. Heat the oven to 350°F (175°C). Brush both sides of the tortillas with melted butter.
2. Stir the sugar and cinnamon together and sprinkle generously over the tortillas.
3. Cut each tortilla into 8 triangles, arrange on baking sheets in a single layer, and bake for 9–11 minutes, until golden and crisp.
4. Meanwhile, stir the strawberries, kiwi, apple, and jam together in a bowl.
5. Chill the salsa for at least 20 minutes, then serve with the warm crisps.

24. Snowman Popcorn Cups

Popcorn in paper cups with little snowman faces — the cutest serve on the table, and the kids will claim them instantly. Draw the faces ahead, then fill and drizzle just before the party.

Ingredients

• 12 white paper cups (9–12 oz)
• A black food-safe marker or printable snowman faces, plus tape
• 10 cups popped popcorn (about 1/2 cup kernels)
• 4 oz white chocolate or candy melts, melted
• 1 cup mini marshmallows

Directions

1. Draw simple snowman faces — coal eyes, a smile, and an orange triangle nose — on each cup, or tape on printed faces.
2. Fill each cup to the brim with popcorn.
3. Drizzle the tops with the melted white chocolate.
4. Press a few mini marshmallows onto each drizzle like little snowballs, and let set for 10 minutes before serving.

25. Slow-Cooker Spiced Pecans

The slow cooker turns pecans into something extraordinary — buttery, orangey, and warm with mulled spices, with almost no work from you. Your kitchen will smell like a Christmas market all afternoon.

Ingredients

• 1 1/2 lbs pecan halves (about 6 cups)
• 1/4 cup butter, melted
• 1/2 cup packed brown sugar
• 1 teaspoon orange zest
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon fine salt

Directions

1. Add the pecans to a 4–6 quart slow cooker.
2. Stir the melted butter, brown sugar, orange zest, cinnamon, cloves, allspice, and salt together and pour over the pecans. Toss until every pecan is coated.
3. Cover and cook on LOW for 2 1/2–3 hours, stirring every 45 minutes, until the coating looks glossy and set.
4. Tip onto a parchment-lined baking sheet in a single layer and cool completely — the pecans crispen as they cool.
5. Store airtight for up to 2 weeks, or jar them up for gifts.

Snack Station Tips

• Set snacks in 2–3 spots around the room so guests don’t crowd one table.
• Portion some of the mixes into paper cups for easy grab-and-go snacking.
• Mixes keep 1–2 weeks in an airtight container, so make them first and save the dips and fresh boards for party day.
• Keep one gluten-free bowl and one nut-free bowl, and label them clearly so everyone can snack with confidence.

Final Thoughts

With a few big-batch mixes, a pot of popcorn, and a dip or two, a festive night in basically caters itself. These Christmas party snacks are built for grazing — nothing needs a knife and fork, nothing needs reheating, and the bowls refill in seconds.

Pick five or six favorites, make the make-ahead ones this weekend, and let the snack table do the hosting for you. Merry snacking — and may your bowl never stay empty for long.

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