Happy (Spicy) New Year!!!! Spicy Sriracha Chex Mix Recipe

Happy (Spicy) New Year!!!!

I know, I know, this isn’t a recipe for cookies, but we do make things other than awesome cookies. So from time to time, we will share a recipe with you and maybe bring some savory or salty treats to our page.

I found this spicy sriracha Chex mix recipe (at tablespoon.com) a few years ago, when I was searching for ideas to help feed my brother’s addiction to all things sriracha. Many versions have popped up since then, but this one is still a family favorite. It’s really tasty (and not too hot) and incredibly versatile. As long as you keep the same proportions of wet to dry, you can use basically any snack food you have handy. Is someone allergic to nuts? Just add another cup of pretzels. Can’t find crunchy chow mein noodles at your local grocer? We just made a batch with crumbled chunks of uncooked top ramen noodles (we were desperate, don’t judge) and it came out great. In fact, I think I’ll try some puffy corn-nuts in the next batch. Wish me luck.

Whether you set this out for New Year’s Eve nibbles or as snacks for your game day parties, be prepared for it to disappear in a flash. Allow me to apologize for the pictures, it is hard to keep grabbing fingers away long enough to take great pictures.

Sriracha Chex Mix

Dry Ingredients

3 cups Corn Chex

3 cups Rice Chex

1 cup pretzels

1 cup wasabi peas

1 cup nuts

1 cup crunchy chow mein noodles

Wet Ingredients

¼ cup butter

¼ cup sriracha chili sauce

2 tablespoons soy sauce

1 teaspoon grated ginger

1 teaspoon grated garlic

Directions

1. Preheat your oven to 250 F (that’s not a typo, we’re going for low and slow)

2. Mix all the dry ingredients together in a large bowl

3. Melt the butter and then add the chili sauce, soy sauce, grated ginger, and grated garlic.

4. Stir to combine.

5. Pour the mixture over the dry ingredients and toss to evenly coat.

6. Pour the coated mix onto a large rimmed cookie sheet (the rim keeps your mix from rolling off the edges).

Bake at 250 F for an hour or so, stirring every 15 minutes or so, until crunchy.

Just a couple of quick notes before you jump in:

It’s important to keep the wet to dry ratio the same, so adjust your measurements accordingly. If you end up with double the amount of dry ingredients, then double your wet ingredients.

If you have someone who lives for all things spicy, resist the urge to double up on the chili sauce, you’ll have super soggy chex mix that takes forever to get crunchy again. We set out extra bowls and fresh sriracha sauce for those who want a little more heat. Or maybe you can try starting with a hotter version of the chili sauce and see where that takes you. Just make sure your kitchen has a good exhaust fan and lots of ventilation.

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