Chex mix one of my favorite holiday snacks. Thanks to the hot sauce and fresh garlic, this recipe tastes a ton better than the commercial ones and it’s gluten-free.
3 cups gluten-free Corn Chex
3 cups gluten-free Rice Chex
2 cups gluten-free pretzels (Snyder’s Of Hanover or Glutino are both good)
2 cups mixed nuts
1/2 cup (1 stick) butter
3 tablespoons gluten-free Worcestershire sauce (Lea & Perrins is easy to find)
1-2 teaspoons Louisiana-style hot sauce
1 teaspoon garlic powder
1 teaspoon seasoned salt
1/4 teaspoon onion powder
Ground sea or kosher salt
Preheat oven to 250°F.
Pour cereal, pretzels, and nuts into a into a large mixing bowl or cake pan.
In a microwave-safe bowl, add butter, Worcestershire sauce, garlic, season salt, and onion powder and microwave until butter is melted. Stir together and taste. Add hot sauce and adjust seasonings as you see fit (I added a more Worcestershire and hot sauce).
Slowly pour butter sauce over cereal mixture, tossing and stirring as you go.
Transfer mix onto one or two baking sheets (I left mine in the large cake pan that I mixed everything in) and bake, checking and stirring every 15 minutes until mix is toasted and fragrant, about 1 hour.
Remove from oven. Taste, and if you want to, grind just a bit of sea salt over it. Let cool and store in an air-tight container.
I’m VERY happy with how this batch turned out – salty and savory with just the right kick of heat. I used less cereal and more pretzels this time and I think it makes for a crunchier mix. As fast as this disappears, I’d double the recipe for a crowd.