Honey Roasted Chipotle Rosemary Chex Party Mix Recipes

HONEY-ROASTED CHIPOTLE-ROSEMARY CHEX™ PARTY MIX

Steps:

• Heat oven to 325°F.
• In large ovenproof bowl or pan, mix cereals, nuts, pretzels and bagel chips. Set aside.
• In medium microwavable bowl, melt butter. Stir in honey, brown sugar, chipotle chili powder, rosemary and salt. Pour butter mixture over cereal mixture, tossing well 3 to 5 minutes or until cereal mixture is evenly coated.
• Bake 45 minutes, stirring every 15 minutes. Spread onto paper towels to cool, about 15 minutes (or just start eating!). Store in airtight container.

CHILE-LIME PARTY MIX

Steps:

• Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment.
• In a large bowl, combine the corn cereal, peanuts, pretzels, chipotle Cheddar crackers, tortilla chips, coconut, corn nuts and pepitas.
• In a small saucepan, melt the butter. Add the lime zest, seasoning salt, kosher salt and chili powder. Simmer until the flavors are combined, about 1 minute. Remove from the heat and stir in the Parmesan.
• Pour half the seasoning mixture over the party mix and stir to combine. Then add the second half of the seasoning mix and stir again, making sure the seasoning mixture is evenly distributed over the party mix. Divide between the 2 prepared baking sheets and bake until the mix is lightly toasted and the Parmesan is melted, about 15 minutes. Serve immediately or store in an airtight container.

HONEY ROSEMARY SNACK MIX

Steps:

• Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
• Place the butter and honey in a small saucepan over medium heat and cook until the butter is melted, about 3 minutes. Stir in the rosemary and salt.
• Combine the cereal and crackers in a large bowl. Pour over the melted butter and toss well to coat, then pour the snack mix onto the prepared baking sheet. Bake on the center rack, stirring once or twice during baking, until the snack mix is toasted and fragrant, about 40 minutes. Allow to cool before storing in an airtight container.

HONEY-ROASTED CHEX® MIX

Steps:

• Heat oven to 325°F. In very large bowl, mix cereals, snacks and peanuts.
• In 1-quart saucepan, heat corn syrup, honey and butter to boiling over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased 15x10x1-inch pan.
• Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Break into bite-size pieces. Store in airtight container.

CHIPOTLE HONEY ROASTED PEANUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
• Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
• Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

SPICY CHIPOTLE SNACK MIX

Steps:

• In a large microwave-safe bowl, combine the cereals, pretzels and peanuts. In a small bowl, combine the butter and spices; pour over cereal mixture and toss to coat., Microwave, uncovered, on high for 5-6 minutes, stirring three times. Spread onto waxed paper to cool. Store in airtight containers.

*TINK'S WHITE CHOCOLATE, HONEY-NUT, BIRTHDAY PARTY CHEX MIX

Steps:

• In a large bowl, combine the Honey-Nut Cheerios, Corn Chex, mini pretzels, honey-roasted peanuts and M&Ms; set aside.
• Cover large area of table, counter top, or two large cookie sheets with waxed paper.
• In a microwave safe bowl, heat vanilla chips and vegetable oil on 50% power for 1 minute. Stir and heat 1 minute longer.
• If needed, microwave on full power for 10 seconds and then stir until smooth.
• Pour melted vanilla chips over dry mixture and stir gently to coat.
• Spread out on prepared wax paper-covered surface, and allow to cool completely. (I leave mine alone overnight.).
• When cool, gently break apart large pieces and store in an airtight container.

HONEY SRIRACHA CHEX MIX

Steps:

• Line a half sheet (11x15) cake pan with non stick foil (or 2 smaller pans).
• Add all dry ingredients (except popcorn) to pan.
• In a microwave safe bowl, melt butter.
• Add honey & sriracha sauce.
• Pour sauce over dry ingredients and stir to coat well.
• Bake in 225 oven for 45 min, stir every 15 min while baking.
• Let cool and store in airtght container.
• May add 3 c popped popcorn to mix when served.