Chex mix is a great party snack that is easily personalized. Rice and corn Chex are gluten-free, omit the pretzels and you have a great gluten-free option. Leave the nuts out and you have an option for people with nut allergies. I wanted to create a Chex mix that was sweet, salty, and spicy hence the honey Sriracha combo. The recipe below makes about 2 1/2 gallon ziplock bags of the mix.
- 1/2 cup Butter
- 1/4 cup Worcestershire sauce
- 2 tbsp Sriracha Chili Sauce (more for spicier mix)
- 1/4 cup Honey
- 1-2 tsp Salt
- 8 cups Corn Chex
- 8 cups Rice Chex
- 5 cups Pretzels
- 1-2 cups Nuts (peanuts or mixed nuts)
- 2 cups fried Choclo (corn)
- 2 cups Sesame Sticks
- Preheat the oven to 250 F (~121 C).
- Place the butter in the bottom of a large roasting, and the place the pan into the oven to melt the butter.
- Once the butter is melted, remove the pan from the oven, and whisk the Worcestershire sauce, Sriracha, Honey, and Salt into the melted butter.
- Add a couple of cups of chex into the pan, and gently coat them in the butter mixture.
- Add the remaining chex, pretzels, and nuts to the pan, and gently coat them in the mixture. You can choose to add the choclo and sesame sticks now or wait until the end. I had to wait due to the lack of space in my pan.
- Place the pan in the oven for about an hour, pulling it out every 15 minutes to give the mix a gentle stir.