Brown Sugar Buffalo Chex Mix
I’ve discovered that brown sugar mixed with spicy hot sauce makes for a magical combination … you don’t need a lot of brown sugar or a lot of hot sauce … just the two together go SO perfectly.
I made this Chex mix simply because I had a lot of chex in my cupboard that I wanted to clear out. I thought I would take it to work and share it with my coworkers and that would help clean out the cupboards. What a great idea, right? Well, the only thing is … once I made this yummy mix, I didn’t want to share it. I munched on it extensively the day I made it … then, when I took it to work, it sat on my desk for two or three days, so I snacked away at it, taking little handfuls of sweet hot snack mix through my workday.
Finally, I decided I really shouldn’t eat the whole batch by myself and set it out for the crowd of coworkers. A few of my coworkers tasted it and told me I definitely HAVE to blog it. My boss tasted it and asked “where’s the beer?” … yep, she is So right … this party mix is just perfect with a good cold beer.
Control the “heat” in this party mix to suit your tastes by choosing a hotter or milder buffalo sauce and adjusting the amount of Sriracha up or down.
- 2 cups Rice Chex
- 2 cups Corn Chex
- 2 Cups Wheat Chex
- 2 cups peanuts (or mixed nuts)
- 1 cup pretzels
- 1 cup white cheddar crackers
- 3 Tablespoons butter, melted
- 1/4 cup buffalo wing sauce (the heat of the sauce will help determine how spicy hot the mix will be)
- 1 - 3 Tablespoons Sriracha hot sauce (or your favorite hot sauce, more or less to taste ... the more you use, the hotter the mix will be)
- 2 - 4 Tablespoons brown sugar (more or less to taste ... I used 3 Tablespoons)
- 1 teaspoon sweet BBQ rub seasoning (or 1/2 teaspoon cumin, 1/2 teaspoon chili powder)
- 1 - 3 teaspoons Red Robin seasoning (or your favorite seasoned salt)
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated garlic (or garlic powder)
- In a large bowl, mix the chex with the nuts, pretzels and crackers.
- In a smaller bowl, melt the butter, then stir in the buffalo sauce, Sriracha, brown sugar, Red Robin seasoning, onion powder, and garlic powder. Taste the mixture and add more Sriracha, brown sugar, or seasoned salt to suit your tastes.
- Pour the sauce over the chex mixture and stir to mix well. Microwave on high for 2 minutes. Stir. Microwave again for 2 minutes. Stir. One more time in the microwave. Stir. Try a sample ... is it still soggy? If so, nuke it again for 2 minutes.
- Spread the mix out on a large baking sheet or clean kitchen towel and let it cool, then store in an airtight container.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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