Sweet-and-Spicy Chex Mix

almond cherry edamame garlic hot sauce nut worcestershire sauce

Rick Martinez

Makes about 12 cups

Source

Ingredients

2 cups corn Chex cereal

2 cups rice Chex cereal

2 cups mixed unsalted nuts (such as pecans and cashews)

2 cups small checkerboard pretzels or other small pretzels

½ cup roasted edamame or roasted green peas (not wasabi flavor)

½ cup smoked almonds

6 garlic cloves, finely grated

½ cup (1 stick) unsalted butter, melted

6 tablespoons Worcestershire sauce

¼ cup hot sauce (such as Frank’s Hot Sauce)

¼ cup (packed) light brown sugar

4 teaspoons kosher salt

1 teaspoon onion powder

½ teaspoon freshly ground black pepper

Pinch of cayenne pepper

2 tablespoons nutritional yeast

2 cups dried sour cherries or cranberries

Method

Position racks in upper and lower thirds of oven; preheat to 250°. Toss corn Chex, rice Chex, nuts, pretzels, edamame, and almonds in a large bowl.

Whisk garlic, butter, Worcestershire, hot sauce, brown sugar, salt, onion powder, black pepper, and cayenne in a small bowl. Pour over cereal mixture and gently toss with a rubber spatula until coated.

Divide mixture between 2 rimmed baking sheets and spread in an even layer. Bake party mix, stirring every 15 minutes and rotating trays from front to back and top to bottom halfway through, until dry and toasted, about 1 hour. Sprinkle with nutritional yeast, toss, and let cool on baking sheets (it will become crisp as it cools).

Transfer party mix to a large serving bowl. Add cherries and toss until combined.

Do Ahead: Party mix, without cherries, can be made 1 week ahead. Store airtight at room temperature. Add cherries just before serving.