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Spicy Chex Mix in a large bowl with mixed cereals, nuts, and pretzels

Ultimate Spicy Chex Mix Recipe – Crispy & Flavorful

Mealoras
A crunchy, customizable Spicy Chex Mix with bold seasoning that’s easy to make and perfect for storing ahead
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Lunch
Servings 12 Yields

Ingredients
  

  • Corn Chex cereal – 3 cups
  • Rice Chex cereal – 3 cups
  • Wheat Chex cereal – 3 cups
  • Mini pretzels – 2 cups
  • Mixed nuts cashews, peanuts, or almonds – 1 cup
  • Cheese crackers or cheddar crackers – 1 cup
  • Unsalted butter melted – 1 cup
  • Worcestershire sauce – 2 tablespoons
  • Hot sauce – 2 tablespoons
  • Chili powder – 1 teaspoon
  • Smoked paprika – 1 teaspoon
  • Garlic powder – 1 teaspoon
  • Onion powder – 1 teaspoon
  • Cayenne pepper optional – ½ teaspoon
  • Brown sugar optional – 1 teaspoon
  • Seasoned salt – 1 teaspoon
  • Bagel chips or rye chips optional – to taste
  • Goldfish crackers or mini cheese crackers optional – to taste
  • Ground thyme or paprika optional – to taste

Instructions
 

  • Preheat Oven and Prepare Equipment
    Preheat your oven to 250°F (120°C). Line two largerimmed baking sheets with parchment paper or a silicone baking mat. Use a largemixing bowl for tossing the mix and a small microwave-safe bowl for melting thebutter and combining the sauce.
  • Combine Dry Ingredients
    In your large mixing bowl, combine all Chexcereals, pretzels, mixed nuts, and crackers. Toss gently to distribute evenly
  • Prepare the Spicy Coating
    In a small bowl, whisk together melted butter,Worcestershire sauce, hot sauce, chili powder, smoked paprika, garlic powder,onion powder, cayenne pepper, brown sugar, and seasoned salt. Make sure themixture is smooth and well-blended
  • Coat the Mix
    Pour the spicy butter mixture over the dryingredients. Use a large spatula or spoon to toss the mix, ensuring each pieceis lightly coated. Avoid over-saturating to maintain crispiness
  • Bake to Crisp
    Spread the coated mix in a single layer acrossthe prepared baking sheets. Bake at 250°F (120°C) for 1 hour, stirringevery 15 minutes. This ensures even heat distribution and prevents burning. Themix should be lightly golden and fragrant
  • Cool Completely
    Remove from the oven and let the mix coolcompletely on the baking sheets. Cooling is essential to retain the crunchytexture. Once cooled, transfer to an airtight container

Notes

  • Adjust the heat level by increasing or reducing the hot sauce and cayenne pepper.
  • For extra crispiness, spread the mix in a single layer and stir every 15 minutes while baking.
  • Let the Chex Mix cool completely before storing to maintain its crunchy texture.
  • Store in an airtight container at room temperature for up to 2 weeks.
  • For a gluten-free version, use gluten-free cereals, pretzels, and crackers.
  • Nuts can be omitted or replaced with seeds for an allergy-friendly option.
  • To refresh leftover mix, reheat briefly in a low oven until crisp.