pumpkin spice chex mix
Every holiday needs a little munch mix for the snack table.
I quite enjoy dreaming up new Chex mix varieties to share with ya’ll every year. I tell you what, if nothing else, they’re always a big hit in my household. J and I are both suckers for crunchy carbs, and adding seasonings and butter and all that good stuff ups the ante manyfold on the desirability.
Chex mix conjures childhood nostalgia for many, of road trips and picnics and after-school munchies, and this Pumpkin Spice Chex Mix is a perfect fall nibble to add to your Thanksgiving repertoire. Or, to your everyday lunchtime meal prep – if you’re like me, a lil something sweet is imperative to closing out the midday meal.
This mix is a simple blend but boldly flavored, baked up crispy and in a big enough batch to serve a crow with an appetite. Outside of Thanksgiving and the holidays upcoming, this bad boy is wonderful for Sunday gameday or any sort of soiree you might have planned for the season. Or, for emergency stashes on stressful weekdays. Hey, that’s totally valid, too. Treat yoself!
Chexmate
Our Three Musketeers for this recipe are Chex cereal, mini pretzel twists, and almonds. You can probably toss in some saltine crackers, pepitas or other types of nut, or pretzel sticks instead. Many possibilities here. I use corn Chex but any type will do.
Throw your components in the biggest mixing bowl you own. I use my Dutch oven. Then, in the microwave, melt down a stick of butter until totally liquified and stir with brown sugar, cinnamon, ginger, and clove.
Pour your butter blend over the cereal mix and toss thoroughly to combine. I use my clean hands and give the components a good mixy mix for a couple minutes to ensure everything is well coated.
Divide the snacker blend onto two large parchment-lined baking sheets. Ensure the ingredients are overlapping minimally, else they’ll steam more in the oven and hence won’t turn out as crispy.
Bake at 350 for 15-20 minutes, tossing the mix once halfway through baking time. Watch the pans closely after 15 minutes. If abandoned a minute too long, your shit will burn like a forest fire.
That’s all there is to it! After the mix is cooled just plop into a nice serving bowl and let the hungry hands feast. This keeps very well for up to a week when sealed tightly, at room temperature. I’d imagine, though, it won’t last nearly that long.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Mix it up!
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pumpkin spice chex mix
Ingredients
- 6 cups Chex cereal
- 4 cups mini pretzel twists
- 1 1/2 cups whole almonds
- 1 stick butter, melted
- 1/2 cup dark brown sugar
- 1 tbsp cinnamon
- 2 tsp ginger
- 1/2 tsp cloves
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment.
- In a bowl whisk together the butter, brown sugar, cinnamon, ginger, and cloves.
- In a very big mixing bowl, measure in the Chex, pretzels, and almonds. Pour in the butter mixture and, with a big spoon or your own CLEAN hands, toss for 2-3 minutes until everything is thoroughly coated.
- Spread the Chex mix in a single layer between both of the prepared pans. Bake 15-20 minutes, tossing once halfway through, until crispy and fragrant. Watch carefully after 15 minutes cos this crap will burn like the dickens if you turn away. Let cool on the baking sheet, then dump into a big serving bowl and ENJOY!
