Chile-Roasted Mixed Nut Chex "Mex"

By Wollygator

Ingredients

• 1 cup pecan halves
• 1 cup roasted and salted peanuts
• 1 cup roasted and salted cashews
• ½ cup plus 5 Tbsp butter, melted (divided)
• 2 tsp sugar
• 2 tsp salt, divided
• 1½ tsp black pepper
• 1½ tsp paprika
• ¾ tsp chili powder
• ½ tsp cayenne pepper
• 4 cups Corn Chex
• 3 cups Rice Chex
• 2 cups Wheat Chex
• 1½ cups oyster crackers
• 2½ Tbsp Worcestershire sauce
• 1 tsp Tabasco sauce
• 1 tsp garlic powder
• 1 Tbsp dried parsley

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 300°F.

Step 2

Spread nuts on a baking sheet in a single layer. Toast 15 minutes, stirring once. Remove from oven; pour into a medium bowl. Toss with 6 Tbsp butter, sugar, 1 tsp salt, black pepper, paprika, chili powder and cayenne until well combined. Spread out nuts on baking sheet again; toast 5 minutes. Remove from oven; set aside. Leave oven on.

Step 3

Combine Chex cereals and oyster crackers in a large freezer bag. In a medium bowl, stir together remaining 7 Tbsp butter, Worcestershire, Tabasco, garlic powder, parsley and remaining 1 tsp salt. Pour over Chex Mix, seal bag and toss gently until well combined. Spread mixture on another baking sheet; toast 40 minutes, stirring every 10 minutes or until dry and toasty. Remove from oven; cool briefly.

Step 4

n a large bowl, combine Chex mix and nuts. Store leftovers in zip-top bags at room temperature up to 10 days.