Gluten-Free Chex Mix

How to Make Gluten-Free Chex Mix

1. 1

   Step 1: Preheat oven and prepare baking sheet

   Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone mat so the mix spreads in a single layer for even toasting.
2. 2

   Step 2: Combine dry mix

   In a very large mixing bowl, gently combine the Rice Chex, Corn Chex, gluten-free pretzel sticks, and mixed nuts until evenly distributed. Make sure the bowl is large enough to toss with the butter later.

   For this step

   • 4 cupsGluten-free Rice Chex cereal
   • 2 cupsGluten-free Corn Chex cereal
   • 2 cupsGluten-free pretzel sticks
   • 1 1/2 cupsMixed nuts (salted; almonds, cashews, pecans)
   
3. 3

   Step 3: Make the seasoned butter

   In a small saucepan over low heat (or in a microwave-safe bowl), melt the butter. Whisk in the gluten-free Worcestershire sauce, garlic powder, onion powder, smoked paprika, and kosher salt until the mixture is smooth and aromatic.

   For this step

   • 6 tbspUnsalted butter
   • 2 tbspGluten-free Worcestershire sauce
   • 1 tspGarlic powder
   • 1 tspOnion powder
   • 1/2 tspSmoked paprika
   • 1/2 tspKosher salt (adjust to taste)
   
4. 4

   Step 4: Coat the mix

   Pour the warm seasoned butter evenly over the dry mix, then use a spatula to gently toss and fold until the cereal, pretzels, and nuts are evenly coated. Work quickly while the butter is warm so the seasoning adheres well.
   
5. 5

   Step 5: Bake, stir, and cool

   Spread the coated mixture in an even layer on the prepared baking sheet. Bake for 45 minutes, stirring thoroughly every 15 minutes to ensure even crisping. Remove from the oven, let cool completely on the sheet (it will continue to crisp), then store in an airtight container for up to 2 weeks.
   

1. Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone mat so the mix spreads in a single layer for even toasting.
2. In a very large mixing bowl, gently combine the Rice Chex, Corn Chex, gluten-free pretzel sticks, and mixed nuts until evenly distributed. Make sure the bowl is large enough to toss with the butter later.
3. In a small saucepan over low heat (or in a microwave-safe bowl), melt the butter. Whisk in the gluten-free Worcestershire sauce, garlic powder, onion powder, smoked paprika, and kosher salt until the mixture is smooth and aromatic.
4. Pour the warm seasoned butter evenly over the dry mix, then use a spatula to gently toss and fold until the cereal, pretzels, and nuts are evenly coated. Work quickly while the butter is warm so the seasoning adheres well.
5. Spread the coated mixture in an even layer on the prepared baking sheet. Bake for 45 minutes, stirring thoroughly every 15 minutes to ensure even crisping. Remove from the oven, let cool completely on the sheet (it will continue to crisp), then store in an airtight container for up to 2 weeks.