I perfected a Spicy Chex Mix and I’m finally sharing the secret blend of seasonings behind my favorite holiday snack that’s perfect for gifting at Christmas.

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I keep making snack mixes for the holidays and this one keeps stealing the show. It’s loud, salty, and actually makes you reach for another handful.

Corn Chex cereal gives a satisfying crunch while hot sauce Franks RedHot or your fav provides a sneaky heat that lingers, not just a one note bite. I call it part Bold And Spicy Chex Mix Recipes family, but honestly it reads like a Homemade Chex Mix Recipe with attitude.

People ask me for the jarred gifts every year. If you want something different for Christmas this will get people talking.

Ingredients

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Corn Chex: light, crunchy cereal; mostly carbs, moderate fiber, great for texture.
Rice Chex: airy rice crunch; gluten free option, mostly carbs, low fat.
Wheat Chex: hearty whole grain; adds fiber, some protein, wholesome flavor.
Pretzels: salty twists; extra crunch, mostly refined carbs, kinda addicting.
Bagel chips: sturdy crunchy chips; more carbs, toasty flavor, good for coating.
Mixed nuts: protein, healthy fats and fiber; balance spice, very satisfying.
Butter: rich fat carries spices and helps coating stick, adds savory depth.
Worcestershire sauce: tangy, umami boost, its salty slightly sweet complexity.
Hot sauce: heat and vinegar kick; adds spice and bright acidity.

Ingredient Quantities

3 cups Corn Chex cereal

3 cups Rice Chex cereal

3 cups Wheat Chex cereal

2 cups small pretzels (twists or sticks)

2 cups bite-size bagel chips or mini rye chips

1 cup salted mixed nuts or peanuts

6 tablespoons unsalted butter melted

1 tablespoon vegetable oil (optional)

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce Franks RedHot or your fav

1 teaspoon seasoned salt

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

1 tablespoon light brown sugar (optional)

How to Make this

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1. Preheat oven to 250 F and line two rimmed baking sheets with foil or parchment, spray lightly so nothing sticks.

2. In a very large bowl combine 3 cups Corn Chex, 3 cups Rice Chex, 3 cups Wheat Chex, 2 cups small pretzels, 2 cups bite-size bagel or mini rye chips, and 1 cup salted mixed nuts.

3. In a medium bowl whisk together 6 tablespoons melted unsalted butter, 1 tablespoon vegetable oil (optional), 2 tablespoons Worcestershire sauce, 1 tablespoon hot sauce, 1 teaspoon seasoned salt, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1 tablespoon light brown sugar (optional) until the sugar mostly dissolves and the sauce is uniform.

4. Pour the spiced butter mixture over the cereal mix and stir gently but thoroughly with a rubber spatula or clean hands so everything gets coated; be careful not to crush the bagel chips.

5. Spread the coated mix evenly on the prepared baking sheets in a single layer, dividing it between the two pans so it bakes evenly.

6. Bake for 1 hour, stirring and turning the mix every 15 minutes so it browns and crisps evenly. Scrape the sides and flip pieces gently each time. If you want it extra crisp, add 10 to 15 more minutes but watch carefully so the chips dont burn.

7. When done, remove pans and let the Chex Mix cool completely on the sheets — it firms up as it cools, so dont skip this.

8. Transfer cooled mix to an airtight container or mason jars for gifts. It keeps at room temp for up to 2 weeks, longer if refrigerated.

9. Quick tips: warm the butter so the brown sugar dissolves better, use less cayenne if youre not into heat, use parchment for easier cleanup, and toss gently when stirring so the crunchy pieces dont break.

Equipment Needed

1. Two rimmed baking sheets lined with foil or parchment, lightly sprayed so nothing sticks
2. Very large mixing bowl, big enough to toss all the cereals and chips without spilling
3. Medium mixing bowl for whisking together the melted butter and spices
4. Measuring cups and measuring spoons for the cereals, nuts and spices
5. Whisk to blend the butter sauce so the brown sugar mostly dissolves
6. Rubber spatula or wooden spoon to stir gently without crushing the bagel chips
7. Oven mitts and a kitchen timer or phone timer to stir every 15 minutes
8. Airtight containers or mason jars for cooling and storing or gifting the mix

FAQ

Q: How long and at what temperature do I bake the mix? A: Bake at 250°F for about 1 hour, stirring every 15 minutes so everything gets evenly coated and crisp. Use rimmed baking sheets and spread in a single layer, it helps keep things crunchy.

Q: Can I make this gluten free? A: Yes but you gotta swap the Wheat Chex for more Corn or Rice Chex and use gluten free pretzels and bagel chips, then double check all labels (Worcestershire sometimes has gluten).

Q: It looks too spicy, how do I tone it down? A: Cut the cayenne to 1/4 teaspoon and the hot sauce to 1 teaspoon, or leave out cayenne and add the optional brown sugar to mellow the heat. Taste and adjust, it's easy to fix.

Q: Any nut free options? A: Sure just omit the nuts and replace with extra bagel chips, Cheddar crackers or roasted chickpeas for crunch. If you need a nut free kitchen, make sure cross contact doesn't happen.

Q: How long will it keep and how do I store it? A: Store in an airtight container at room temp for up to 2 weeks, if you want longer freeze in a zip bag up to 3 months. If it softens, pop it in a 250°F oven for 10 minutes to crisp it back up.

Q: Can I double the recipe? A: Yes, double everything and split across two large pans so it bakes evenly. Baking time is about the same if you keep a single layer, just keep stirring every 15 minutes and watch for browning.

Spicy Chex Mix Recipe Substitutions and Variations

Corn Chex: swap with Kix or plain cornflakes (crush them a bit) for the same corn crunch, or just use extra Rice or Wheat Chex if thats what you have.
Unsalted butter: use olive oil or melted coconut oil for dairy free, or vegan margarine if you want the buttery flavor without dairy.
Worcestershire sauce: sub tamari or soy sauce plus a squeeze of lemon or splash of balsamic; coconut aminos works great for gluten free or a milder taste.
Salted mixed nuts: replace with roasted sunflower or pumpkin seeds for a nut free option, or use extra pretzels/bagel chips if someone has a nut allergy.

Pro Tips

1) Warm the butter and spices together first, just till the sugar mostly melts and the mixture smells fragrant. It coats way more evenly that way, and you wont end up with clumps of sugar or dry pockets. Dont pour boiling hot stuff on the chips though, let it cool for a minute so they dont go soggy.

2) Protect the fragile pieces by adding them last. Coat the Chex and pretzels first, then gently fold in the bagel or rye chips and nuts at the end. Use a big rubber spatula or your hands, toss softly so the bagel chips dont shatter into crumbs.

3) If you want deeper flavor roast the nuts alone for 5 to 7 minutes first, then add them back in. You can also bloom the dry spices briefly in the warm butter to bring out more aroma. And if you like it less spicy, cut the cayenne in half or swap some hot sauce for honey to balance heat.

4) Cool completely and store airtight, but for longer keeping freeze in zip bags for up to 3 months. When gifting, use mason jars with a paper label and include a little note saying “best if eaten within 2 weeks” because once exposed to air the crunch softens fast.

Spicy Chex Mix Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a Spicy Chex Mix and I'm finally sharing the secret blend of seasonings behind my favorite holiday snack that's perfect for gifting at Christmas.

Servings

servings

Calories

310

kcal

Equipment: 1. Two rimmed baking sheets lined with foil or parchment, lightly sprayed so nothing sticks
2. Very large mixing bowl, big enough to toss all the cereals and chips without spilling
3. Medium mixing bowl for whisking together the melted butter and spices
4. Measuring cups and measuring spoons for the cereals, nuts and spices
5. Whisk to blend the butter sauce so the brown sugar mostly dissolves
6. Rubber spatula or wooden spoon to stir gently without crushing the bagel chips
7. Oven mitts and a kitchen timer or phone timer to stir every 15 minutes
8. Airtight containers or mason jars for cooling and storing or gifting the mix

Ingredients

3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
2 cups small pretzels (twists or sticks)
2 cups bite-size bagel chips or mini rye chips
1 cup salted mixed nuts or peanuts
6 tablespoons unsalted butter melted
1 tablespoon vegetable oil (optional)
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce Franks RedHot or your fav
1 teaspoon seasoned salt
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 tablespoon light brown sugar (optional)

Directions

Preheat oven to 250 F and line two rimmed baking sheets with foil or parchment, spray lightly so nothing sticks.
In a very large bowl combine 3 cups Corn Chex, 3 cups Rice Chex, 3 cups Wheat Chex, 2 cups small pretzels, 2 cups bite-size bagel or mini rye chips, and 1 cup salted mixed nuts.
In a medium bowl whisk together 6 tablespoons melted unsalted butter, 1 tablespoon vegetable oil (optional), 2 tablespoons Worcestershire sauce, 1 tablespoon hot sauce, 1 teaspoon seasoned salt, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1 tablespoon light brown sugar (optional) until the sugar mostly dissolves and the sauce is uniform.
Pour the spiced butter mixture over the cereal mix and stir gently but thoroughly with a rubber spatula or clean hands so everything gets coated; be careful not to crush the bagel chips.
Spread the coated mix evenly on the prepared baking sheets in a single layer, dividing it between the two pans so it bakes evenly.
Bake for 1 hour, stirring and turning the mix every 15 minutes so it browns and crisps evenly. Scrape the sides and flip pieces gently each time. If you want it extra crisp, add 10 to 15 more minutes but watch carefully so the chips dont burn.
When done, remove pans and let the Chex Mix cool completely on the sheets — it firms up as it cools, so dont skip this.
Transfer cooled mix to an airtight container or mason jars for gifts. It keeps at room temp for up to 2 weeks, longer if refrigerated.
Quick tips: warm the butter so the brown sugar dissolves better, use less cayenne if youre not into heat, use parchment for easier cleanup, and toss gently when stirring so the crunchy pieces dont break.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.