Time
prep 0:15
total 1:00
Ingredients
| 2 cups | corn Chex | | 2 cups | rice Chex | | 2 cups | sesame rice crackers, broken | | 1 cup | tiny pretzel twists | | 3/4 cup | wasabi peas | | 1/4 cup | dry roasted peanuts, lightly salted | | 3 tbsp. | unsalted butter | | 1 tbsp. | sugar | | 1 tbsp. | curry powder | | 1 tbsp. | soy sauce | | 1 tsp. | Worcestershire sauce | | 1/2 tsp. | garlic powder | | 1/2 tsp. | ground cumin | | 1/4 tsp. | salt | | 1/4 tsp. | ground red pepper | | Cooking spray |
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Instructions
Preheat oven to 200°F. Combine the first six ingredients in a large bowl and set aside. In a small saucepan over medium heat melt the butter and add the sugar; blend with a wisk. Pour the butter mixture over the cereal mix and toss to coat. Spray a sheet tray with cooking spray and spread the cereal mix out in a layer. Bake for 45 minutes turning the mixture every 15 minutes. Let cool before serving.
Author's Comments
I found this recipe a few years ago and have made it several times. It puts an Asian spin on Chex Party Mix. It takes something that you are use to and makes it new!
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