By far, my favorite holiday tradition is making Chex Mix! I grew up with the original recipe off the Chex Box, but have strayed a little to suit my preferences. I’ve made it 100% Gluten Free. I use Glutino Gluten Free Bagel Chips and Snyder’s brand Gluten Free Mini Pretzels. The Smoked Paprika adds some heat and a little extra something, something! I think next time I’ll add a pinch of Red Pepper Flakes!
3 cups Rice Chex
3 cups Corn Chex
½ cups raw Cashews; whole
½ cups raw Almonds; whole
1 cup Snyder’s Gluten Free Mini Pretzels
1 cup Glutino Gluten Free Bagel Chips; broken u
½ cup Butter; melted
3 Tablespoons Worcestershire Sauce
1 ½ teaspoon Seasoned Salt
1 teaspoon Garlic Powder
1 teaspoon Onion Salt
2 teaspoon Smoked Paprika
- Preheat oven to 250°F.
- Add all of the crackers, cereal and nuts to a large sheet pan and toss gently with spatula until evenly combined.
- In small bowl, combine the melted butter, Worcestershire sauce and seasonings. Drizzle over the cereal mixture and toss gently to coat.
- Bake for 1 hour, tossing every 15 minutes.
- Cool completely then place in an air tight container.
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Ash's In The Kitchen 