Spicy Sriracha sauce and sweet honey come together in an amazing fusion of flavor your tastebuds will LOVE with this simple 10 minute honey sriracha Chex mix.
It never fails, we’ll be hanging out at home with no plan to go anywhere or do anything and the phone will ring last minute to join our friends- on the boat, at lake, at a backyard bonfire, to watch the game, etc … and when we all get together, it’s a potluck Smörgåsbord of deliciousness.
I love these impromptu gatherings and I’ve even managed to put together a section in my homemade cookbook for quickie 10-minute or less snacks and main dishes on the go. This 10-minute Sriracha Honey party mix is definitely one of our favorite go-to last minute munchie recipes.
This is a very forgiving recipe, use whatever you happen to have on hand, if you don’t have the pretzels, use cheese-crackers such as those cute little cheddar “Fishy” crackers. The one thing that we don’t usually substitute is the Huy Fong Hot Chili Sauce (aka Sriracha Sauce).
10 Minute Honey Sriracha Chex Mix
You’ll Need:
6 cups mixed Chex cereal (we used rice and corn)
1 ½ cups Garlic Pretzel thins or crisps
1 cup Mixed Nuts
1/4 cup butter
1/4 cup Sriracha Sauce
2 Tbs Honey
1/2 tsp. garlic powder
In a large microwave-safe bowl combine cereals, nuts and pretzels, mixing gently to combine; set aside. In a small bowl melt the butter, add the Sriracha sauce, honey and garlic powder, stirring to combine. Pour over the cereal mixture, then stir until evenly coated.
Microwave on high for 2 minutes, remove from microwave, stir thoroughly. Return to microwave, repeat two more times for a total of 5-6 minutes.
Spread onto a cookie sheet to cool.
Conventional Oven Directions:
Preheat your oven to 250°F.
In a large microwave-safe bowl combine cereals, nuts and pretzels, mixing gently to combine; set aside. In a small bowl melt the butter, add the Sriracha sauce, honey and garlic powder, stirring to combine. Pour over the cereal mixture, then stir until evenly coated.
Spread the mixture evenly over a large rimmed baking sheet. Bake for an hour, stirring every 15 minutes, until the Chex mix is crunchy. Allow to cool.
Once cool, store in an airtight container.
