My Devilish Nephew loves spicy food. Ridiculously spicy food. He's the obnoxious dude at the Thai or Indian restaurant asking to make it hotter. A while back we visited him and made some Mexican food. He had just returned from a trip to New Mexico, and had a bag of fresh red chile powder. He asked if I would prepare the enchilada sauce from the recipe on the back of the chile powder package. I gladly complied, and when I went to taste the sauce for seasoning I let out a small scream. When I turned the package over I saw it was EXTRA EXTRA EXTRA HOT Chile Powder. I should have known that is what he purchased. Needless to say, he was the only one that thought the enchiladas that night were edible. During a past Freaky Friday Recipe Swap, my pal Julie from Hostess At Heart prepared this Spicy Sriracha Snack Chex Mix. I immediately added it to my menu plan. On our most recent trip Texas to visit my Devilish Nephew and his lovely wife, so I took him a big bag of this zesty, flavorful mix. All the addictive crunch of Rice Chex, pretzels, Goldfish Crackers, Cheez Its, and almonds with a kick! My nephew loved it, of course he thought it could be spicier. For the rest of us that still appreciate our taste buds, this is the perfect amount of sizzle!
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| When you want a snack with a little kick! |
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| Filled with your favorite crunchy snacks! |
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| So addictive... |
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| Perfect for tailgating or game watching! |
Spicy Sriracha Snack Mix
From: Hostess at Heart & Take Two Tapas
2 cups pretzel twists
2 cups Rice Chex cereal
2 cups whole almonds
2 cups Goldfish Crackers
2 cups oyster crackers
2 cups Cheez It Crackers
6 tablespoons unsalted butter, melted
1/4 cup Worcestershire sauce
1/2 cup Sriracha
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 teaspoon crushed red pepper flakes
Preheat oven to 250 degrees F. Combine the pretzels, cereal, almonds and crackers in a large bowl. In a small bowl whisk together the butter, Worcestershire sauce, Sriracha, and seasonings. Pour over the dry ingredients and stir gently until coated. Spread on a parchment paper-lined rimmed baking sheet. Bake for 45 minutes, stirring every 15 minutes. Allow to cool completely. Store in an airtight container.
Prep Time: Approximately 10 minutes Cook Time: Approximately 45 minutes
