A party snack mix built on Chex and pretzels, with Giant Peruvian Inca Crunchy Corn in place of the usual nuts. The corn holds its crunch through the oven, so the mix keeps its bite for days.
Serves: 12 · Total time: 10 minutes
Ingredients
- 4 cups Chex cereal
- 1 cup mini pretzels
- 1 cup Rolling Pin Crunchy Corn
- 1/2 cup bagel chips
- 1/4 cup (1/2 stick) butter, melted and hot
- 2 tbsp Worcestershire sauce
- 1 tbsp seasoned salt
- 1 tsp garlic powder
Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, add the Chex cereal, mini pretzels, Rolling Pin Crunchy Corn, and bagel chips. Gently stir to combine.
- In a separate bowl, whisk together the melted butter, Worcestershire sauce, seasoned salt, and garlic powder until well combined. For a spicy kick, add a pinch of cayenne pepper.
- Drizzle half of the butter mixture over the mix and gently stir to combine. Repeat with the remaining butter mixture, stirring until the mix is evenly coated.
- Spread the mixture evenly on a baking sheet. Bake in the preheated oven for 10 minutes, tossing the mix halfway through (after 5 minutes) to ensure even toasting.
- Remove from the oven and let the snack mix cool. Pour into a serving bowl and enjoy!
Tip
Want more heat? Make it with Jalapeño Giant Peruvian Crunchy Corn or Chile Lime Crunchy Corn instead of the original.