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+ servings
Hot Honey Chex Mix

Sweet and Spicy Hot Honey Chex Mix for Your Next Gathering

Discover the addictive sweet and spicy flavors of Hot Honey Chex Mix, the perfect snack for gatherings.
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 cups
Course: Snacks
Cuisine: American
Calories: 300

Ingredients
  

Base Ingredients
  • 3 cups Chex cereal Use a mix of rice, corn, or wheat for variety.
  • 2 cups Pretzels Regular or gluten-free varieties.
  • 2 cups Cheese crackers Sharp cheese varieties enhance the flavor.
  • 1 cup Roasted cashews Substitute with almonds or peanuts if desired.
Glaze Ingredients
  • 1/2 cup Salted butter Can use margarine but will vary in taste.
  • 1/2 cup Honey Maple syrup can be used for a different flavor.
  • 1/4 cup Sriracha hot sauce Adjust amount for desired heat level.
  • 2 tablespoons Soy sauce Tamari or coconut aminos can be used for gluten-free.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Medium saucepan
  • Large mixing bowl
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine Chex cereal, pretzels, cheese crackers, and roasted cashews. Toss gently.
  3. Melt ½ cup of salted butter in a medium saucepan over medium heat. Stir in honey, sriracha hot sauce, and soy sauce.
  4. Carefully pour the glaze over the dry ingredients and toss until evenly coated.
  5. Spread the mixture on the prepared baking sheet and bake for 30-35 minutes, stirring every 10-12 minutes.
  6. Allow to cool completely on the baking sheet before storing in an airtight container.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1.5mg

Notes

For best flavor, serve at room temperature and store in an airtight container for up to a week.

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