Sweet Spicy Chex Mix Recipes

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This sweet, spicy, crunchy, salty chex mix recipe is perfect snack for holiday season and great for gifting! It's super easy to make and crowd favorite. Get your holiday party started with this spicy chex mix.

Provided by Jyothi Rajesh

Categories     Snacks

Number Of Ingredients 14

9 cups chex cereal (I used a combination of rice, corn and wheat chex cereal)
1 cup mini pretzels twists
1 cup mini pretzel rods
1 cup mini bread sticks
2 cups nuts (I used a combination of almonds, whole cashews and pistachios)
1 cup bagel chips (I used Rye bagel chips. You can use plain bagel chips)
¾ cup butter (melted)
2 tablespoon Worcestshrire sauce
½ cups honey
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon chili powder

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.

Nutrition Facts : Calories 951 kcal, Carbohydrate 144 g, Protein 19 g, Fat 39 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 41 mg, Sodium 1618 mg, Fiber 14 g, Sugar 26 g, UnsaturatedFat 20 g, ServingSize 1 serving

SPICY PARTY MIX



Spicy Party Mix image

When a recipe for a seasoned snack mix first appeared on the back of the Chex cereal box in the 1950s, people went crazy for it. Years later, a Google search for the recipe yields more than two million results for various riffs, from savory to spicy to sweet. Many call for tossing the dry ingredients with the wet, then letting the mix dry on paper towels, but baking it at a low temperature yields crisper, more flavorful results. Hot sauce gives this version a bit of a kick, but if you don't like heat, you can leave it out. View this recipe as a template to tweak as you see fit: Use crunchy, roasted edamame or green peas in place of the nuts, substitute Thai red curry paste or Sriracha for the hot sauce, or double up on whatever ingredients you like best. Keep the dry-to-wet ratios the same and you can't go wrong.

Provided by Margaux Laskey

Categories     snack, finger foods, appetizer, side dish

Time 1h30m

Yield About 15 cups

Number Of Ingredients 12

9 cups rice, corn or wheat Chex or Crispix cereal, or a combination
2 cups any kind of lightly salted nut
2 cups small pretzels
3 cups add-ins, such as cheese crackers, rice crackers, bagel chips, sesame sticks or a combination
1/2 cup unsalted butter (1 stick)
2 tablespoons Worcestershire sauce
1 to 2 tablespoons hot sauce, plus more to taste
1 teaspoon garlic powder, plus more to taste
1 teaspoon onion powder, plus more to taste
1/4 teaspoon sweet or smoked paprika
1 1/2 teaspoons fine sea salt
1/4 teaspoon black pepper, plus more to taste

Steps:

  • Arrange racks in the top and bottom thirds of the oven and heat to 250 degrees. Line two sheet pans with parchment paper.
  • Combine cereal, nuts, pretzels and add-ins in a very large bowl. In a medium, microwave-safe bowl, melt butter in the microwave in 20-second increments, about 1 minute. (You can also do this in a small saucepan over low heat on the stovetop.) Add Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, salt and pepper. Stir until well mixed.
  • Add half of the melted butter mixture to the cereal mixture. Gently and thoroughly fold to combine. Add the rest of the melted butter mixture and stir until evenly coated. Taste and adjust seasonings.
  • Divide the mixture evenly across the prepared pans. Bake, stirring and switching racks every 15 minutes, until crisp and slightly darkened in color, about 1 hour. Cool completely on the pans on wire racks before serving (if you can wait that long). Store in an airtight container for up to 3 weeks.

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