Recipe
Snack
Barbecue Party Mix
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 5 c. Corn Chex cereal | ||
| 2 c. gluten-free corn chips (such as Fritos) | ||
| 1 c. gluten-free rice crackers, lightly crushed | ||
| 1 c. gluten-free pretzels | ||
| 1 c. almonds | ||
| 5 tbsp. unsalted butter, melted | ||
| 1 tbsp. canola oil | ||
| ¼ c. gluten-free barbecue sauce (such as Bullseye Original) | ||
| 1 tsp. chili powder | ||
| ½ tsp. dried oregano | ||
| ¼ tsp. cayenne pepper |
Directions
- Adjust oven rack to middle position and heat to 250 degrees. Combine cereal, chips, crackers, pretzels and almonds in a large bowl. Whisk the melted butter, oil and barbecue sauce in a small bowl. Drizzle over cereal mixture. Sprinkle evenly with chili powder, oregano and cayenne and toss to combine thoroughly.
- Spread the mixture on a rimmed baking sheet and bake, stirring every 15 minutes, until golden and crisp, about 45 minutes. Cool to room temperature. Serve. Store in an airtight container for up to 1 week.