The holidays are over, but this classic party snack is perfect for any get-together. I’ve re-vamped it a bit to make it gluten-free using The Pioneer Woman’s recipe as a tasty starting point.
4 1/2 cups gluten-free Corn Chex
4 1/2 cups gluten-free Rice Chex
2 cups gluten-free pretzel sticks (Snyder’s Of Hanover or Glutino are both good)
3 cups mixed nuts (splurge for the extra-fancy ones, you’re worth it)
1 1/2 sticks butter
3 tablespoons gluten-free Worcestershire sauce (Lea & Perrins is easy to find)
6 to 12 dashes Louisiana-style hot sauce
4 to 6 garlic cloves, grated
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 bit more seasoned salt and onion powder and went pretty heavy on the 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 ours in the large cake pan that I mixed it 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.
Chex mix one of my favorite snacks and I’ve really missed it since going gluten-free. This recipe knocks it out of the park compared to the commercial versions. The fresh garlic makes a huge difference, as does the hot sauce. I can see making up a big batch of this for the Super Bowl.