Crockpot Chex Snack (Print Version)
Chex, peanuts, and pretzels take a buttery, savory bath in your slow cooker. End up with a flavor-filled crunchy nibble everyone likes.
# Ingredients:
→ Base Mix
01 -
140 g unsalted peanuts
02 -
120 g mini pretzel twists
03 -
360 g corn Chex cereal
04 -
360 g wheat Chex cereal
05 -
360 g rice Chex cereal
→ Seasoning Blend
06 -
2.5 g smoked paprika
07 -
2.5 g onion powder
08 -
5 g garlic powder
09 -
60 ml barbecue sauce
10 -
15 ml low-sodium soy sauce
11 -
45 ml Worcestershire sauce
12 -
115 g unsalted butter, melted
# Steps:
01 -
Lay out some parchment on a baking sheet. Once the mix is cooked, spread it out, let it chill for about 15 minutes, then dig in.
02 -
Pop the lid on and set your slow cooker to low. Every half hour, give everything a good stir. Let it go for two or three hours so nothing burns and it crisps up nicely.
03 -
Pour the seasoning blend all over your dry stuff in the slow cooker. Stir carefully so everything gets a good coat.
04 -
Throw your melted butter, barbecue sauce, soy sauce, Worcestershire, plus all the spices into a bowl. Whisk it up until it looks nice and smooth.
05 -
First, dump your peanuts, pretzels, and all the Chex cereals into a big slow cooker.
# Notes:
01 -
Be sure the mix is fully cool before putting it away so it stays crisp.
02 -
Stash in an airtight container on your counter—it'll keep fresh for about a week.
03 -
Want to freeze? Once cooled, move it to a freezer container. When you're ready, let it thaw out and if it needs freshening, pop it in a 120°C oven for about 10 minutes.