Chex mix, Caroline barrett

Creole Spiced Snack Mix

From my December Times Union story. Read the whole thing here!

Creole Spiced Snack Mix

Recipe by Caroline BarrettCourse: SnacksDifficulty: Easy-peasy




  • 1-14 ounce box wheat Chex (8 cups)

  • 1 cup coconut chips (unsweetened)

  • 2 cups honey-roasted peanuts

  • 2 cups pretzel sticks, broken

  • 2 cups sesame sticks

  • 10 tablespoons unsalted butter

  • 2 tablespoons soy sauce

  • 2 teaspoons each granulated garlic and onion

  • 1 teaspoon each cayenne, paprika, oregano and thyme

  • 2 teaspoons kosher salt


  • Preheat the oven to 250 degrees. In a large bowl, stir together the cereal, coconut, peanuts, pretzels and sesame sticks. Melt the butter in the microwave in 30-second intervals until completely liquid, then stir in the soy. Mix together the spices in a small bowl and set aside. Slowly pour the butter over everything in the bowl, taking care to mix thoroughly and coat each piece. Shake the spice mixture over all in a few turns, stirring, to evenly coat.
  • Spread out on two baking sheets. Roast for 40 minutes total, stirring once halfway through. Keeps for a few weeks, in airtight containers.

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