Beer Cheese Chex Mix

How to Make Beer Cheese Chex Mix

1. 1

   Step 1: Preheat and combine dry ingredients

   Preheat your oven to 250°F (120°C). In a very large mixing bowl, gently combine the Rice Chex, Corn Chex, and mini pretzels so the mix is evenly distributed; set aside a baking sheet or two lined with parchment.

   For this step

   • 3 cupsRice Chex cereal
   • 3 cupsCorn Chex cereal
   • 2 cupsMini pretzels
2. 2

   Step 2: Make the beer-butter seasoning

   In a small saucepan over medium heat, melt the unsalted butter with the beer, stirring until the butter is fully melted and the mixture is smooth. Stir in Worcestershire sauce, garlic powder, and kosher salt and bring just to a gentle simmer for about 1 minute to meld the flavors, then remove from heat.

   For this step

   • 1/2 cupUnsalted butter
   • 1/3 cupPale lager or pale ale (room temperature)
   • 1 tablespoonWorcestershire sauce
   • 1 teaspoonGarlic powder
   • 1 teaspoonKosher salt
   
3. 3

   Step 3: Coat the mix

   Pour the warm beer-butter mixture evenly over the cereal and pretzels, then gently toss with a large spatula or by shaking the bowl (covered) until the pieces are evenly coated. Spread the coated mix in a single layer across the prepared baking sheet(s), using two sheets if necessary to avoid overcrowding.
   
4. 4

   Step 4: Bake low and slow

   Bake in the preheated 250°F (120°C) oven for 40 minutes, stirring and rotating the pans every 15 minutes to ensure even toasting. The mix should be dry to the touch and slightly golden when finished; this low temperature keeps the pieces crisp without burning the coating.
   
5. 5

   Step 5: Toss with powdered cheddar

   Remove the pans from the oven and immediately sprinkle the powdered cheddar cheese over the warm mix. Gently but thoroughly toss or shake the pans so the cheese powder adheres to the warm pieces, working in batches if needed to get an even coating.

   For this step

   • 3/4 cupPowdered cheddar cheese (cheese popcorn powder or finely grated aged cheddar)
   
6. 6

   Step 6: Cool and store

   Allow the Beer Cheese Chex Mix to cool completely on the baking sheets so it crisps up as it cools. Transfer to an airtight container; it keeps at room temperature for up to 5 days and is best served at room temperature for maximum crunch.
   

1. Preheat your oven to 250°F (120°C). In a very large mixing bowl, gently combine the Rice Chex, Corn Chex, and mini pretzels so the mix is evenly distributed; set aside a baking sheet or two lined with parchment.
2. In a small saucepan over medium heat, melt the unsalted butter with the beer, stirring until the butter is fully melted and the mixture is smooth. Stir in Worcestershire sauce, garlic powder, and kosher salt and bring just to a gentle simmer for about 1 minute to meld the flavors, then remove from heat.
3. Pour the warm beer-butter mixture evenly over the cereal and pretzels, then gently toss with a large spatula or by shaking the bowl (covered) until the pieces are evenly coated. Spread the coated mix in a single layer across the prepared baking sheet(s), using two sheets if necessary to avoid overcrowding.
4. Bake in the preheated 250°F (120°C) oven for 40 minutes, stirring and rotating the pans every 15 minutes to ensure even toasting. The mix should be dry to the touch and slightly golden when finished; this low temperature keeps the pieces crisp without burning the coating.
5. Remove the pans from the oven and immediately sprinkle the powdered cheddar cheese over the warm mix. Gently but thoroughly toss or shake the pans so the cheese powder adheres to the warm pieces, working in batches if needed to get an even coating.
6. Allow the Beer Cheese Chex Mix to cool completely on the baking sheets so it crisps up as it cools. Transfer to an airtight container; it keeps at room temperature for up to 5 days and is best served at room temperature for maximum crunch.