Spicy Sriracha Snack Mix

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!

When you want a snack with a little kick!

Filled with your favorite crunchy snacks!

So addictive...

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