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Crunchy, savory, and slightly spicy is how I would describe my ideal snack mix. The flavors all combine to make Sweet Chili Nut Snack Mix! You need a variety of nuts, Chex cereal or pretzels, and spices. So much better than the classic Chex Mix. I love Chex Mix, but I also love that this is just as good AND I know exactly what ingredients are in it. Plus, it’s easy to make: just mix everything together and bake in the oven!
This recipe was inspired by sweet chili pistachios I ate a few weeks ago, they were so flavorful and had the perfect amount of heat! Even though they were still in the shell, the whole pistachio was seasoned.
Instead of just pistachios, I added a few different nuts to make it more of a snack mix. You can also use pretzels instead of Chex, but I like the lightness of the Chex. One nut I’d definitely recommend using are the soybeans. I know people have different opinions on soy, but from what I’ve read, as long as your eating soy in it’s natural form (and probably not mass quantities) you’re okay. Plus, they add the best crunch!
I bought the nuts in my grocery store bulk section, I got exactly what I needed with no leftover nuts. I think it’s cheaper than buying the bagged nuts and they had a good variety to choose from.
A lot of recipes call for using butter to help the spices stick to everything. I didn’t want to use a stick of butter (trying to keep things semi-healthy for the new year!) so I found an alternative – egg whites! It works great and you’d never know the difference.
If you make this Sweet Chili Nut Snack Mix, be sure to comment. I love hearing your thoughts and suggestions!
Sweet Chili Nut Snack Mix
|Prep:||Cook:||Yield: makes 6 cups||Total:|
Crunchy, savory, spicy snack mix with nuts and chex.
- 2 teaspoons chili powder
- 1/4 teaspoon onion powder
- 1 - 2 teaspoons cayenne pepper powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (depending if nuts are pre-salted)
- 1/8 teaspoon cinnamon
- 1 egg white
- 1 tablespoon honey
- 2 cups chex cereal
- 4 cups nuts (I used peanuts, pistachios, soybeans, and cashews)
- Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
- In a small bowl, whisk chili powder through honey.
- In a large bowl, place chex and nuts. Add chili/honey mixture. Mix.
- Spread mixture on a baking sheet. Cook 1 hour until dry, stirring every 20 minutes.
- Let cool before eating.
images & text © North Coast Eats
adapted from Well Plated