I made a batch of Chex Mix yesterday, and I can never make it again. The temptation is too much for me to bear. I cannot resist stopping by the pantry for a handful each time I walk into the kitchen, so please allow me to post this recipe and then hide it forever.
Store bought Chex mix is not gluten-free, but it is also not as good as homemade. I used the recipe from the Pioneer Woman, which adds in fresh garlic and a little Tabasco, making sure to use only Corn Chex and Rice Chex and gluten-free pretzels.
Here’s the link to the recipe on thepioneerwoman.com.
And, here it is written out as the Gluten-free version:
- 4 1/2 cups Corn Chex
- 4 1/2 cups Rice Chex
- 2 cups Gluten-free Pretzel Sticks
- 2 cups Mixed Nuts
- 1 stick (to 1 1/2 Sticks) Butter)
- 3 Tablespoons Worcestershire Sauce
- 6 dashes (to 12 Dashes) Tabasco Sauce
- 3 cloves (to 5) Garlic, Mashed
- 1 teaspoon Lawry’s Seasoned Salt
- ¼ teaspoons Onion Powder
Dump cereal into a large mixing bowl. Add in pretzel sticks and nuts.
In a microwave-safe bowl, add remaining ingredients and microwave until butter is melted. Stir together and toss into a cereal mixture, stirring as you go.
Transfer mix onto one or two baking sheets, and bake in a 250-degree oven for 1 hour and 15 minutes, stirring every 15 minutes. Let cool and store in an airtight container.
Grab a handful every forty minutes. Eat. Spoil your appetite.