Best Honey Roasted Chipotle Rosemary Chex Party Mix Recipes

ROSEMARY SNACK MIX

Steps:

• In large microwavable bowl, microwave butter on High about 45 seconds or until melted. Stir in rosemary and garlic salt. Add cereals, almonds and crackers; mix well.
• Microwave uncovered on High 3 to 4 minutes, stirring once. Spread on cookie sheet to cool. Store tightly covered at room temperature.

CHIPOTLE HONEY ROASTED PEANUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
• Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
• Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

TOUCHDOWN HONEY-ROASTED CHEX™ MIX

Steps:

• Line large rimmed baking sheet with waxed paper. In large microwavable bowl, add cereals, corn snacks and peanuts.
• In small microwavable bowl, microwave butter and honey uncovered on High 30 to 60 seconds or until melted. Stir in vanilla, then pour onto cereal mixture, mixing thoroughly to coat.
• Microwave uncovered on High 4 to 6 minutes, stirring after every minute, until well coated and slightly toasted. Spread on baking sheet to cool, about 20 minutes. Transfer to large serving bowl.

SPICY CHIPOTLE CHEX MIX

Steps:

• In large microwavable bowl, mix cereals, pretzels and nuts.
• In 2-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in pepper, chili powder and salt. Pour over cereal mixture; stir until evenly coated.
• Microwave uncovered on High 5 minutes, stirring every 2 minutes. Spread on waxed paper or foil. Sprinkle with cheese. Let cool completely. Store in airtight container.

THE ORIGINAL CHEX PARTY MIX

Steps:

• Heat oven to 250 degrees.
• Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
• Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.

CHIPOTLE AND ROSEMARY ROASTED NUTS

Steps:

• Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
• Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

HONEY-ROASTED CHEX® MIX

Steps:

• Heat oven to 325°F. In very large bowl, mix cereals, snacks and peanuts.
• In 1-quart saucepan, heat corn syrup, honey and butter to boiling over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased 15x10x1-inch pan.
• Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Break into bite-size pieces. Store in airtight container.