Spicy Chex Mix

spicy chexNothing highfalutin about Chex mix – unless you do something fancy like add cashews. And the only way to make a classic snack better, is to add Tabasco sauce. Feel free to be as liberal (or light-handed) with the Tabasco as you want. If you are a little scared, go light and taste as you mix – you can always add more, even while it cooks. And as far as the measurements and choice of dry ingredients – feel free to change it up to your liking. I’m partial to Corn Chex, so I leave out wheat and rice altogether. I also like to use plain flavored Goldfish crackers – but my mom kills two birds with one stone and uses pretzel goldfish. So mix it up and have fun.

  • 6 Cups Corn chex¬†
  • 2/3 Cups cashews
  • 2/3 Cups pretzels
  • 1/2 Cup bagel chips (broken into bite size pieces)
  • 1/2 Cup Goldfish crackers
  • 5 Tablespoons butter
  • 1 1/2 Tablespoon¬†Worcestershire¬†sauce
  • 2 Tablespoons Tabasco sauce
  • 1 1/2 teaspoons cajun seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

Melt butter in a small bowl. Add in Worcestershire, Tobasco, cajun seasoning, garlic, onion and pepper. In a large bowl, mix Chex, cashews, pretzels, bagel chips, and goldfish. Pour butter/seasoning mixture over Chex mixture, and stir until well coated. Spread out on a sheet pan, and bake at 250F for 1 hour. Stir every 15 minutes. Once done, spread onto a sheet pan lined with paper towels until cool.