Show of hands if your holiday always included handfuls of Chex mix.🙌
Chex mix is a classic family affair. In my family, everyone had their opinions about how it should be made- mild versus spicy, smoked versus baked and some needed a nut or gluten-free version.
My latest version swaps in Gochujange for the standard Tabasco sauce for an added touch of sweet complexity along with light heat.
You know this already- but change out any dry ingredients for those crunchy snack items you love.
I’ve chosen my ingredients for two reasons: for nutrient density and for a gluten-free mix. Side note: not all gochujangs are gluten-free so check the package or use my 5-minute homemade Gochujang recipe.
The optional Collegan Protein Powder is a bonus for healthy skin and connective tissues. Collagen can tolerate heat up to 500, so baking it will not degrade it.
Throw caution to the wind with this recipe – nothing needs to be measured exactly. Remember that the Gochujang butter sauce will taste super spicey before you bake it; trust the process. Have patience, cook it low and slow. Your house will smell delicious for days. Gochujang Chex Mix – the holidays aren’t the same without it.
Happy eating,
Monique
Gochujang Chex Mix
3-4 Tbls gochujang sauce (more for extra flavor!)
1/2 cup ghee or grass-fed butter
1 heaipng Tbls seasoning salt
3/4 Tbls granulated garlic
1/2 tsp powdered onion
1/4 tsp smokey paprika
1/4 cup Worcestershire sauce
Optional: 4 scoops collagen powder
8 oz gf pretzels of choice
2 cups pecans, raw
2 cups whole almonds, raw
2 cups cashews, raw
3 cups Rice Chex
3 cups Corn Chex
2 cups Cheerios
Options if gluten isn’t a concern: Oyster crackers, Bran Chex, sesame sticks, bagel crisps, rye chips.
Directions
Preheat the oven to 250 degrees. Place the pecans, almonds and cashews in cake or large roasting pan. Bake for 30 minutes
Melt the ghee/butter, gochujang, seasoning salt, garlic, onion, Worcestershire sauce and collagen powder (if using) in a pot over medium-low heat.
Remove the nut pan from the oven. Add the remaining dry ingredients (chex, cheerios, pretzels and anything else you’re adding.)
Carefully drizzle the pan with the Gochujang butter sauce and toss well to ensure everything is coated.
Return the pan to the oven. Bake until the Gochujang Chex Mix pieces are dry, expect this to take around 1.5 hours. Toss every 30 minutes!
Enjoy immediately or store in an airtight container. This Gochujang Chex Mix stores well in the freezer for a month or two.
