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Spicy Chex mix scattered on a baking sheet with a spoon lying in the middle.
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5 / 2 votes

Spicy Chex Mix

This homemade spicy Chex mix bears some resemblance to the original but is SO much more interesting. The combination of roasted nuts, toasted cereal, and the ideal amount of cayenne and chili seasoning means you may never go back to the classic.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Snacks
Cuisine: American
Servings: 28 servings
Calories: 168

Ingredients

  • 1 cup pecan halves
  • 1 cup roasted and lightly salted or unsalted peanuts
  • 1 cup roasted and lightly salted or unsalted cashews
  • 1/2 cup plus 5 tablespoons (6 1/2 oz) unsalted butter, melted
  • 2 teaspoons granulated sugar
  • Sea salt
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 4 cups Corn Chex
  • 3 cups Rice Chex
  • 2 cups Wheat Chex
  • 1 1/2 cups oyster crackers
  • 2 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon dried parsley (optional)
US - Metric

Instructions

  • Preheat the oven to 300°F (149°C).
  • Spread the nuts on a rimmed baking sheet in a single layer. Toast until golden, stirring once, 9 to 15 minutes.

    ☞ TESTER TIP: The pecans will be the first of the nuts to toast. Keep careful watch.

  • Immediately dump the nuts into a large bowl and add 6 tablespoons of the butter, the sugar, 1 teaspoon salt, the black pepper, paprika, chili powder, and cayenne until well combined.
  • Return the nuts on the baking sheet and bake for 5 minutes more.
  • Line the bowl with a few layers of paper towels. Dump the nuts to the towel-lined bowl, scraping as much of the spiced butter into the bowl as well. Leave the oven on.
  • Combine the Chex cereals in a large bowl or extra-large resealable plastic bag and add the oyster crackers.
  • In a medium bowl, stir together 7 tablespoons of butter, the Worcestershire, Tabasco, garlic powder, parsley, and up to 1 teaspoon salt. Pour over the Chex Mix, seal the bag (if using), and toss gently until well combined.
  • Spread the Chex Mix on the same baking sheet and bake, stirring every 10 minutes, until the mix is dry and toasty, 35 to 40 minutes. Remove from the oven and cool briefly.
  • In a large bowl, stir together the Chex mix and nuts and serve. Store the leftovers in resealable bags at room temperature for up to 10 days.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 185mg | Fiber: 2g | Sugar: 2g