Happy new week! The first full work week/school week post Labor Day. I don’t know about you, but this feels good! I thrive on routine and I’m so happy that Fall is creeping its way forward. September is always a nice time to hit that refresh button and kick our butts back into gear.
It’s also the 1st full month of football season!! Never in a million years did I think there would be a time when I’m excited about football but I’m really just here for the food and I know many of you JUST GET THAT. It’s the only time of year when a meal out of buffalo chicken dip, stuffed jalapeños, and football shaped cookies makes sense. Throw a slow cooker meal in there too. Football season, you’re glorious.
Adding another football food to the line-up today: this is homemade Chex mix. Many of you may be wondering what’s the point of homemade Chex mix when there’s so many flavors of store-bought on the shelves? But listen up. They’ve got nothing on this! Made with real butter, honey, plenty of spice, and any mix-ins you deem worthy enough to play on the sweet & spicy honey Chex mix team. Don’t like nuts? Keep them on the bench. Want more of that extra crunchy wheat Chex? Add them to the roster.
Baked until the sauce seeps into every last crispy square, this mega flavorful and positively addicting snack is positively undefeated.
Let’s quickly discuss the “sauce.” The sauce it what you’ll pour all over the dry snackies and what makes Chex mix… Chex mix. Butter, worcestershire sauce, honey, and hot sauce make up the base of the sauce. Who can say worcestershire sauce correctly? Because it sounds like mumbles when I try.
For the SPARK of flavor, you’ll also need:
- garlic powder
- onion powder
- salt + pepper
- a sprinkle of chili powder
Everything’s melted together on the stove, then poured over the dry cereal. This recipe makes extra sauce because we want extra flavor. Because no one’s ever complained about extra flavor in a bowl of Chex mix.
Spread it all out onto a couple baking sheets and bake for about an hour, stirring every 15 minutes or so. Save me all the extra saucy burnt pieces please!!!
HOW SPICY IS THIS?
I like sorta spicy and I like non-spicy. Not a fan of anything super spicy. (But, ironically, spicy is all I craved when I was pregnant!) But regular Sally– medium spicy. The hot sauce in the wet ingredients gives the Chex mix its little kick, but if you like really really spicy, add more chili powder after the Chex mix comes out of the oven. I feel like even if you like spicy or you don’t like spicy, you’ll love this homemade Chex mix.
And it’s sweet + salty + crunchy + buttery too… so it’s completely addicting.
- 9 cups (290g) Chex cereal (I used a combination of wheat, corn, and rice Chex)
- 2 cups (225g) mixed nuts
- 2 cups (100g) mini pretzels
- 1 cup (50g) bagel chips
- 3/4 cup (12 Tbsp; 170g) unsalted butter
- 6 Tablespoons (90g) Worcestershire sauce
- 1/2 cup (120g) honey
- 1/3 cup (80g) hot sauce (I used Frank’s Red Hot Sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 Tablespoon salt
- optional: sprinkle of chili powder
- Preheat oven to 275°F (135°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the first 4 ingredients (the dry snacks!) in a large mixing bowl.
- Place the remaining ingredients, except for the chili powder, in a medium saucepan over medium heat. Stir until the butter has melted. Pour over the dry ingredients and carefully stir to coat.
- Spread evenly on prepared baking sheets and bake for 1 hour, stirring every 15 minutes. Remove from the oven, sprinkle with a little chili powder (for extra spice, if desired), then allow to cool completely on the baking sheets. The Chex mix will crisp up as it cools.
- Cover tightly and store at room temperature for up to 2-3 weeks.
The dry ingredients are completely customizable. Don’t like nuts? Leave them out or replace with extra Chex or pretzels. Don’t have bagel chips? Leave them out or replace with another snack food you think would taste good!
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