Teriyaki Chex Mix™
tablespoons Teriyaki glaze
teaspoons onion powder (or garlic powder - both will work!)
cups Chex™ cereal (use your favorites - I used Rice Chex™ and Wheat Chex™ Cereal )
cups cups cashews (or other nuts)
cup rice crackers (if desired)
cup wasabi peas (if desired)
Heat oven to 250°F. In ungreased large roasting pan, melt butter in over. Stir in teriyaki and seasonings, until combined. Gradually (and gently) stir in the cereal and nuts until evenly coated.
Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels; cool completely about 15 minutes. Store in airtight container.
More About This Recipe
- The Betty Crocker™ Red Book is such an iconic cookbook. It’s the first cookbook that I can remember reading as a kid. In fact, I perused every page, every kind of recipe from every-day to the completely exotic and fabulous. The Red Book was a huge factor in my interest in food and cooking growing up. But here’s a fun feature new to the re-issued addition. It has all the classics, as well as a modern twist on these recipes. So, take for example everyone’s favorite party snack, Chex Mix. (And I do take salty, savory, crunchy Chex™ Mix at any given opportunity.) The classic recipe with the seasoned salt is included. The twist, however, is a Moroccan Chex Mix, with dried fruit as well as yummy exotic spices. Pretty fab, right?Well, having to give the recipe a spin myself, I took inspiration from one of my favorite flavors - tangy, mildly sweet teriyaki sauce. The mix is dressed up with pretty rice crackers, nuts and a few wasabi peas for a little heat. (Feel free to get creative with your own favorite combo of rice crackers and nuts!)This version is just as simple to make as the original. Hope you enjoy this fun Chex™ Mix twist!
- Check out the other twists on the classic Chex™ Mix!