Game Day Spicy Chex Mix
This Game Day Spicy Chex Mix is a crunchy, bold, buttery snack loaded with cereal, pretzels, nuts, and a fiery, smoky seasoning. Perfect for game day, tailgates, parties, or anytime you need a salty, spicy, make-ahead snack.
Ingredients
- 3 cups Corn Chex cereal
- 3 cups Rice Chex cereal
- 2 cups Wheat Chex cereal leave out for gluten-free or replace with more rice or corn Chex
- 2 cups small pretzels twists or sticks; use gluten-free pretzels if needed
- 1 1/2 cups mixed nuts peanuts, cashews, almonds, or your favorite blend
- 1 cup cheese crackers like Cheez-It or similar; optional but very tasty
- 3/4 cup unsalted butter melted; about 1 1/2 sticks
- 3 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce such as Frank’s RedHot, Crystal, or your favorite; reduce for milder heat
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons smoked paprika regular paprika can be substituted
- 1 teaspoon ground cayenne pepper use 1/2 teaspoon for milder heat, or increase for extra spicy
- 1 1/2 teaspoons kosher salt reduce if using salted butter or very salty nuts/pretzels
- 1 teaspoon black pepper
- 1 tablespoon brown sugar helps balance the heat and salt
Instructions
- Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper for easy cleanup, or use a roasting pan if doubling the recipe.
- In a large mixing bowl, add the Corn Chex, Rice Chex, Wheat Chex, pretzels, mixed nuts, and cheese crackers. Gently toss with clean hands or a large spatula until evenly combined.3 cups Corn Chex cereal, 3 cups Rice Chex cereal, 2 cups Wheat Chex cereal, 2 cups small pretzels, 1 1/2 cups mixed nuts, 1 cup cheese crackers
- In a microwave-safe bowl or small saucepan, melt the butter until just melted, not sizzling. Stir so it is fully liquid and smooth.3/4 cup unsalted butter
- To the melted butter, add Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, cayenne, salt, black pepper, and brown sugar. Whisk until the spices are fully combined and no clumps remain.3/4 cup unsalted butter, 3 tablespoons Worcestershire sauce, 2 tablespoons hot sauce, 2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons smoked paprika, 1 teaspoon ground cayenne pepper, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 tablespoon brown sugar
- Slowly pour about half of the spicy butter mixture over the cereal mixture. Gently toss, reaching down to the bottom of the bowl. Add the remaining seasoning and continue tossing until everything is lightly and evenly coated without pools of butter at the bottom.3 cups Corn Chex cereal, 3 cups Rice Chex cereal, 2 cups Wheat Chex cereal, 2 cups small pretzels, 1 1/2 cups mixed nuts, 1 cup cheese crackers, 3/4 cup unsalted butter
- Transfer the coated mix to the prepared baking sheet and spread it into an even layer. Avoid piling it too high in the center so it bakes evenly.
- Bake at 250°F (120°C) for 1 hour, stirring every 15 minutes. Use a spatula to gently flip and move the mix around, bringing the edges to the center and the center to the edges so everything toasts evenly.
- When the mix is dry to the touch and toasty, remove the pan from the oven. Let the spicy Chex mix cool completely on the pan, stirring occasionally as it cools to prevent clumping and help it crisp up.
- Transfer the fully cooled mix to serving bowls, or store in airtight containers or zip-top bags at room temperature. Label containers if you have different heat levels.
Notes
Storage: Store fully cooled spicy Chex mix in an airtight container or zip-top bag at room temperature for up to 10–12 days. For longer storage, freeze for up to 2 months and let come to room temperature before serving. If the mix softens over time, spread it on a baking sheet and recrisp in a 250°F (120°C) oven for 10–15 minutes, then cool completely.
Heat level: For a milder mix, reduce cayenne to 1/4–1/2 teaspoon and use a milder hot sauce or omit the hot sauce and rely on paprika and black pepper for gentle warmth. For extra spicy, increase cayenne up to 2 teaspoons and hot sauce up to 3 tablespoons.
Allergy and diet swaps: Make it gluten-free by using gluten-free Chex varieties, gluten-free pretzels, and skipping wheat-based crackers. Make it nut-free by omitting nuts and adding more cereal, pretzels, or crunchy chickpeas.
Tips: Stirring every 15 minutes is important for even baking and to keep the bottom layer from absorbing too much butter. If your oven runs hot, you can stir in the nuts halfway through baking so they do not over-brown. Don’t skip the brown sugar—it doesn’t make the mix sweet but rounds out the flavor like in a good BBQ sauce.
Heat level: For a milder mix, reduce cayenne to 1/4–1/2 teaspoon and use a milder hot sauce or omit the hot sauce and rely on paprika and black pepper for gentle warmth. For extra spicy, increase cayenne up to 2 teaspoons and hot sauce up to 3 tablespoons.
Allergy and diet swaps: Make it gluten-free by using gluten-free Chex varieties, gluten-free pretzels, and skipping wheat-based crackers. Make it nut-free by omitting nuts and adding more cereal, pretzels, or crunchy chickpeas.
Tips: Stirring every 15 minutes is important for even baking and to keep the bottom layer from absorbing too much butter. If your oven runs hot, you can stir in the nuts halfway through baking so they do not over-brown. Don’t skip the brown sugar—it doesn’t make the mix sweet but rounds out the flavor like in a good BBQ sauce.
Nutrition
Calories: 200kcal
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