Description
This Sweet and Spicy Chex Mix is a delightful snack featuring a crunchy blend of gluten-free rice chex cereal, pretzels, popcorn, pecans, pepitas, and dried cranberries. Coated in a warm maple syrup and brown sugar glaze spiced with cinnamon and cayenne pepper, it offers a perfect balance of sweet heat and nuttiness. Ideal for parties, snacks, or gifting, this mix is baked to a crisp and then cooled for the perfect texture.
Ingredients
Snack Mix
- 3 cups gluten-free rice chex cereal
- 2 cups gluten-free pretzels (such as Snyder’s gluten-free pretzel sticks)
- 2 cups salted popcorn
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 1/2 cup pepitas
Coating
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a Silpat to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, combine the rice chex cereal, gluten-free pretzels, salted popcorn, pecans, pepitas, and dried cranberries. Stir gently to mix evenly.
- Prepare Maple Coating: In a small saucepan over medium heat, combine the maple syrup, brown sugar, salted butter, vanilla extract, cinnamon, cayenne pepper, and sea salt. Stir until ingredients come together.
- Boil and Thicken: Bring the mixture to a boil and let it cook without stirring for 3-4 minutes. This allows the mixture to thicken slightly. Remove from heat and whisk vigorously until smooth.
- Coat Snack Mix: Pour the warm maple syrup coating over the mixed dry ingredients. Stir thoroughly to ensure every piece is evenly coated.
- Spread on Baking Sheet: Transfer the coated mixture onto the prepared baking sheet, spreading it out in a single, even layer.
- Bake: Place in the oven and bake for 20 minutes, stirring the mix halfway through to promote even baking and coating.
- Cool: Remove from the oven and allow the mix to cool completely on the baking sheet for about 15-20 minutes. The snack mix will be soft when hot but will firm up as it cools, creating a crunchy, flavorful snack.
Notes
- Store the mix in an airtight container at room temperature for up to 1 week to maintain freshness.
- For a nut-free version, omit the pecans and pepitas or substitute with additional seeds.
- Adjust the cayenne pepper quantity according to your preferred spice level or omit for a milder taste.
- Ensure all ingredients labeled gluten-free to keep the recipe safe for gluten-sensitive diets.
- You can double the recipe and bake in batches if needed, just use the same baking time and temperature.