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Gluten-free 'Chex' Mix

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Author Alexa Lehr

Ingredients

Worcestershire Sauce

  • 1/4 cup organic apple cider vinegar
  • 1 tblsp. water
  • 1 tbslp. organic coconut aminos
  • 1/8 tsp. organic ground mustard seed
  • 1/8 tsp. organic onion powder
  • 1/8 tsp. organic garlic powder
  • 1/16 tsp. organic ground cinnamon
  • 1/16 tsp. black pepper, ground

'Chex' Mix

  • 1 bag Quinn touch of honey sticks (approx. 3.5 cups)
  • 1 bag Quinn classic twists (approx. 3.5 cups)
  • 2 1/2 cups Feridies salted peanuts
  • 6 tblsp. organic, grass-fed butter
  • 1/2 tsp. sea salt
  • 3/4 tsp. organic garlic powder
  • 1/2 tsp. organic onion powder
  • 1/4 tsp. organic paprika
  • 1/4 tsp. organic coconut sugar

Instructions

  • Preheat the oven to 250°F. Line a large sheet pan with parchment paper. 
  • In a small sauce pan, heat the sauce ingredients over medium to low heat. Bring the sauce to a boil and simmer for 2-3 minutes. 
  • Meanwhile, mix together the pretzels and peanuts in a large mixing bowl. 
  • Once the sauce has simmered, add the 6 tablespoons of butter to it. Once the butter has melted add the remaining 'chex' mix spices. Stir until combined. 
  • Pour the butter mixture over the pretzel and peanut mix. Stir thoroughly until everything is well coated. Spread in to 9"x13" pan. 
  • Bake for 50-60 minutes, stirring every 15 minutes. Allow the chex mix to cool completely before serving or storing in an airtight container.