Indian Spiced Chex Mix Recipes

Steps:

• Pre-heat oven at 250 F.
• In a bowl add all three types of chex cereal, mini pretzel twists, mini pretzel rods, mini bread sticks, bagel chips and nuts.
• In a microwave safe bowl melt butter. To melted butter add worcestshrire sauce, honey, onion powder, garlic powder, salt, cayenne pepper and chili powder. Whisk well.
• Pour the seasoning sauce over the dry snack mix.
• Using a spatula mix to coat all dry ingredients evenly.
• Transfer the chex snack mix contents onto a baking tray.
• Spread it into one even layer.
• Bake in preheated oven at 250 F for about 1 hour and 15 minutes or until everything turns crispy evenly.
• Remove snack mix from oven and let it cool completely.
• You can serve it straight away for snacking or keep it stored in air tight container for up-to 3 weeks.

INDIAN SPICED CHEX® MIX

Steps:

• In large microwavable bowl, mix cereals, cashews, pistachios, and almonds. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in corn syrup and honey; microwave on High about 10 more seconds. Add salt, cardamom, ginger, and cayenne; stir well. Pour over cereal mixture; stir until evenly coated.
• Microwave mixture uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.

INDIAN SNACK MIX (CHEWDA)

Steps:

• In a large wok over medium heat, toast the corn cereal, puffed rice cereal, peanuts, and pepitas until the cereals have crisped up, about 2 minutes. Remove from the pan.
• Warm the oil in the same wok over medium heat. Add the mustard seeds (stand back, they'll pop!), curry leaves, green chile, and turmeric. Cook about 30 seconds. Turn the heat off.
• Add the cereal mixture, plantain chips, if using, and raisins. Season with salt. Toss until well combined, and pour into a big bowl. Crack a beer and enjoy!

HOT CURRIED PARTY MIX

Steps:

• Preheat oven to 250°F.
• In a large bowl toss together cereals, sesame sticks, pretzels, and nuts. In a small saucepan melt butter with soy sauce over moderately low heat and whisk in curry powder, sugar, cayenne, and salt. Drizzle butter mixture over cereal, tossing well, and spread in a shallow roasting pan. Bake mixture 1 hour and transfer to a bowl to cool completely. Party mix keeps in an airtight container 1 month.

INDIAN SPICED CHEX® MIX

Steps:

• In large microwaveable bowl, mix cereals, cashews, pistachios, and almonds. In small microwaveable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in corn syrup and honey; microwave on High about 10 more seconds. Add salt, cardamom, ginger, and cayenne; stir well. Pour over cereal mixture; stir until evenly coated.
• Microwave mixture uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.

INDIAN SPICED CHEX® MIX

Steps:

• In large microwaveable bowl, mix cereals, cashews, pistachios, and almonds. In small microwaveable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in corn syrup and honey; microwave on High about 10 more seconds. Add salt, cardamom, ginger, and cayenne; stir well. Pour over cereal mixture; stir until evenly coated.
• Microwave mixture uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.

INDIAN SNACK MIX

Steps:

• In a large bowl, combine the cereals, pretzels and almonds. In a small bowl, combine the butter, hot sauce, Worcestershire sauce and seasonings. Drizzle over cereal mixture; toss to coat., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes or until golden brown, stirring every 15 minutes. Stir in raisins. Cool completely on wire racks. Store in airtight containers.