This is pretty much the normal Chex Mix recipe, but I added some sriracha to make it extra spicy. Delicious and terribly addictive.
3 cups corn Chex (3.1 oz.)
3 cups rice Chex (3.1 oz.)
3 cups wheat Chex (3.1 oz.)
1 cup mixed nuts (5 oz).
1 cup bite-sized pretzels (2 oz.)
1 cup bite-sized cheese crackers such as cheez-its (2 oz.)
1 cup bagel chips (2 oz.)
2 oz. butter
2 tbsp. Worcestershire sauce
2 tbsp. sriracha (more for extra spicy)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
Preheat oven to 250°F.
Combine the top ingredients in a bowl and spread evenly across two half sheet pans. I couldn't find the wheat Chex in my supermarket so I just used 4 1/2 cups each of corn and rice and it was fine.
Melt butter in the microwave (about 35 seconds), then add in the other seasoning ingredients and stir to combine.
Drizzle the seasoning over the dry ingredients on the sheet pan and immediately toss to coat evenly.
Bake uncovered for 1 hour, stirring, flipping and making sure they're not sticking to the pan every 15 minutes. After each stirring, switch the top and bottom pans in the oven.
Remove from oven, let cool for 20 minutes and store in airtight containers or a gallon zip-lock bag.
Makes 22.1 oz. of completed Chex mix. That's a good-sized bowl or a full 1 gallon zip-lock bag.
For a 1.0 oz. serving (approximately 22 servings per batch), from caloriecount.about.com:
Also, all of the cholesterol appears to be from the butter. If you substituted Earth Balance or some other buttery substitute, the recipe should be cholesterol-free. And if you also leave-out the Cheez-Its it should be dairy-free.
And vegan, I think, as long as you use vegetarian Worcestershire sauce - the regular stuff has a small amount of anchovy in it.
