During the holidays last year I was making a Harvest Holiday Mix which called for some Chex cereals. I discovered that there is only one problem with buying these cereals — the box usually has …
Thanks for reading Chatham County’s leading news source! Please consider supporting community journalism by subscribing to the News + Record – you can do so by clicking here.
During the holidays last year I was making a Harvest Holiday Mix which called for some Chex cereals. I discovered that there is only one problem with buying these cereals — the box usually has another recipe you want to try. That is how I discovered this recipe that my family seemed to enjoy. It is quick and easy which is always a plus for me. I’m looking forward to trying it sometime with honey roasted peanuts.
HONEY-SRIRACHA CHEX MIX
3 cups Corn Chex cereal
3 cups Rice Chex cereal
1 cup roasted salted peanuts
1 cup Snaps pretzels
2 tablespoons butter
3 tablespoons Sriracha sauce
2 tablespoons honey
For more honey flavor, use honey-roasted peanuts in place of roasted.
If you like it extra spicy, increase Sriracha sauce by 3 tablespoons.
If you don’t have pretzel snaps on hand, substitute a cup of bagel chips, corn chips, cheese flavored crackers or chow mein noodles.
Heat oven to 250 degrees. In a large bowl, mix cereals, peanuts and pretzels; set aside. In ungreased large roasting pan, melt butter in oven. Stir in Sriracha sauce and honey. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on waxed paper to cool for about 15 minutes. Store in airtight container.