Gluten-Free Chex Snack Mix

This was the post I was going to write when I started on my previous gluten-free tangent. Carlos is looking at my cooking with envy as he knows he can have some of my snack mix, but not a lot, since the purpose is so I have something to snack on that’s gluten-free. I forgot to mention that although individuals on a gluten-free diet can’t drink most beers, they can still have Angry Orchard Hard Cider. Oh, happy day!

The original recipe may have been gluten-free, but it was no where near healthy! Here is my revised version.

Gluten-Free Chex Snack Mix (Espinosa Kitchen)

Gluten-Free Chex Snack Mix

Ingredients:

  • 8 cups corn chex cereal
  • 2 cups gluten-free pretzels
  • 1/2 cup pecan pieces
  • 1 cup whole raw almonds
  • 1 stick (1/2 cup) butter
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cayenne pepper
  • cooking spray (be sure this is gluten-free without any added wheat flour)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix chex, pretzels and nuts in a large bowl.
  3. Heat butter, brown sugar and cayenne pepper in a small saucepan. Bring to a boil and cook 1 minute.
  4. Pour butter mixture over dry cereal, pretzels and nuts. Mix.
  5. Coat 2 cookie sheets with cooking spray or use the butter wrapper.
  6. Spread mix on greased cookie sheets.
  7. Bake 8 minutes. Remove and stir. Bake for another 8 minutes.
  8. Cool and store in air-tight container. We used an old ice cream bucket.
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