kickin' cayenne chex mix

It's that time of year.  Dust off your jersey or your cheese head or your giant foam finger cause football is just days (mere days!) away.  Our marriage is pretty balanced when it comes to pro sports.  Jason is a huge baseball fan.  We talk Cardinals all summer long.  He is one of those quiet, devoted fans that doesn't say much until his team clenches the series. But, I'm the football fan and I'm the complete opposite of my chill husband.  From September to January, my dad, brother, and I are raving, screaming, die hard Packers fans.  We are obnoxious, I admit. Really obnoxious, but loyal. (I actually have relatives whose doctors have advised them to stop watching football... I'm not kidding.) And, thankfully, Jason doesn't seem to mind.  In fact, I've found if your snacks are good enough and your television is big enough, most folks don't care if you are having a meltdown in the fourth quarter. 

Enter this kickin' cayenne chex mix.  Brown sugar and a dash of cayenne pepper make this snack mix ridiculously addicting. It's the perfect blend of sweet and salty, with a spicy little kick.  Gluten-free pretzels, chex mix, walnuts, and pecans keep things hearty enough for even the craziest pack of football fans or laid back baseball fans. And, the leftovers are awesome for lunches. Make it and GO PACK GO!!!

Kickin' Cayenne Chex Mix
Click here for a printable recipe!

Ingredients: 
8 cups Rice Chex Cereal
1 cup pecans
1 1/2 cup walnuts
4 cups gluten-free pretzel ( I like Glutino)
1 cup butter or Smart Balance Blended Butter
3/4 cup light brown sugar
1/4 teaspoon cayenne pepper

Prep time: 10 minutes
Bake time: 10 minutes
Yields: 12 servings

Method:

1. Preheat oven to 350F. Line a cookie sheet with parchment paper or a slip mat. Mix cereal, nuts, and pretzels in a large bowl. Set aside. 

2. Melt butter in microwave in a large measuring cup. Stir sugar and cayenne into butter. 

3. Pour butter mixture over the dry ingredients. Stir until coated. 

4. Spread mixture on prepared cookie sheet.  Bake for 8 to 10 minutes or until cereal is slightly golden along the edges. Store at room temperature in an airtight container for up to a week. 

Copyright © 2010-2013, Heather Kneisler, Cindy Wood, & A Sweet Simple Life.