Game Day Spicy Chex Mix
This Game Day Spicy Chex Mix is a crunchy, zesty, crowd-pleasing snack that’s baked low and slow so the bold, buttery, smoky seasoning clings to every piece. Perfect for tailgates, football parties, and make-ahead snacking.
Ingredients
- 3 cups Corn Chex cereal
- 3 cups Rice Chex cereal
- 3 cups Wheat Chex cereal or extra Corn/Rice Chex if preferred
- 2 cups small pretzels mini twists or sticks
- 1 1/2 cups cheese crackers such as Cheez-It or store brand
- 1 cup mixed nuts or peanuts, cashews, or almonds
- 1 cup bagel chips or rye chips broken into bite-size pieces
- 1/2 cup unsalted butter melted; use salted and reduce added salt slightly if needed
- 3 tablespoons Worcestershire sauce check label for gluten-free if needed
- 1 tablespoon hot sauce such as Frank’s RedHot
- 2 teaspoons seasoned salt such as Lawry’s
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1–2 teaspoons cayenne pepper to taste; start with 1 teaspoon for moderate heat
- 1 tablespoon brown sugar
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes optional, for extra kick
Instructions
- Preheat your oven to 250°F (120°C). Line 2 large rimmed baking sheets with parchment paper for easy cleanup, or use one large roasting pan if you have it.
- In an extra-large bowl or roasting pan, add the Corn Chex, Rice Chex, Wheat Chex, pretzels, cheese crackers, mixed nuts, and bagel or rye chips. Gently toss so everything is evenly distributed.
- In a medium bowl or large measuring cup, whisk together the melted butter, Worcestershire sauce, hot sauce, seasoned salt, garlic powder, onion powder, smoked paprika, cayenne pepper, brown sugar, black pepper, and red pepper flakes if using. Taste a tiny drop and adjust the heat to your liking.
- Pour about one-third of the butter mixture over the dry mix. Toss gently with a spatula, reaching down to the bottom of the bowl. Repeat twice more with the remaining seasoning, tossing between each addition until everything is well coated.
- Spread the seasoned mix in an even layer on the prepared baking sheets. Avoid piling it too deeply so it can crisp instead of steam. Bake for 1 hour, stirring every 15 minutes. If using two pans, rotate their positions in the oven each time you stir.
- After about 60 minutes, the mix should feel dry to the touch and smell toasty. If it still feels a bit soft or damp, continue baking for 10–15 minutes more, checking every 5 minutes. It will crisp further as it cools.
- Remove the pans from the oven and let the Chex mix cool completely on the baking sheets, about 30 minutes. Do not transfer to containers while warm, as trapped steam can make it soggy.
- Once fully cooled, taste a handful. If desired, sprinkle on a pinch of extra seasoned salt or cayenne pepper and toss on the tray. Transfer the mix to airtight containers or snack bags for storage and serving.
Notes
Yield: About 14 cups of snack mix (roughly 12–14 snack servings). Room temperature: Store cooled mix in an airtight container or zip-top bags at room temperature for up to 2 weeks, away from heat and moisture. Freezer: For longer storage, freeze in well-sealed containers for up to 2 months; thaw at room temperature. To re-crisp: If the mix softens, spread on a baking sheet and warm at 250°F (120°C) for 8–10 minutes, then cool completely. For milder heat, use 1 teaspoon cayenne or less and skip red pepper flakes. For a kids’ batch, reduce the cayenne and hot sauce and season more heavily on a separate tray for adults.
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