Homemade Crock-Pot Chex Mix with Honey Mustard
User Reviews
5
Homemade Crock-Pot Chex Mix with Honey Mustard
Description
This recipe assembles mini gluten-free pretzels, rice Chex, corn Chex, Cheerios, and roasted salted peanuts as the base. A sauce made from melted ghee, honey, yellow mustard, liquid smoke, and salt is whisked together and poured over the snack mixture. Dry mustard powder is sprinkled and stirred in for additional flavoring.
The mixture is cooked in a Crock-Pot on low heat with a kitchen towel beneath the lid to absorb condensation, preventing sogginess. Stirring every hour aids in even cooking and drying. After 5-6 hours, when no liquid remains at the bottom, the mix is spread on cookie sheets to cool and crisp further.
The final product is a mix of crunchy cereals and nuts coated in a sweet, tangy, smoky glaze. It can be enjoyed as a party snack or casual munching treat. The slow cooking method ensures thorough flavor infusion and texture development.
Ingredients
- 2 cups pretzels mini gluten-free
- 2 cups rice chex cereal
- 2 cups corn chex
- 1 1/4 cups Cheerios
- 1 cup peanuts roasted, salted
- 1/4 cup ghee melted
- 1/4 cup honey
- 2 tablespoons yellow mustard
- 1 tablespoon liquid smoke hickory flavor
- 1 teaspoon salt sea salt
- 2 1/2 tablespoons dry mustard powder
Instructions
- Combine the pretzels, Chex, Cheerios and peanuts in the bottom of a large Crock-Pot (mine is 7 quarts) and mix well.
- Whisk all the remaining ingredients, except the dry mustard powder, in a small bowl until well combined. Pour over the mixture and toss until evenly coated.
- Sprinkle on the dry mustard and stir until evenly coated.
- Place a thin kitchen towel over the top of the Crock-Pot and then place the lid over it. The towel absorbs the condensation so your mix isn't soggy!
- Cook for 5 to 6 hours on low heat, stirring every hour, or until all the liquid has evaporated from the bottom of the Crock-Pot. The mixture will feel a bit wet when it's done, but it crisps up once cool (mine took the full 6 hours).
- Once cooked, spread into an even layer on 2 cookie sheets and let cool completely to crisp up!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings (about 1/2 cup)
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 17.4g | 6% |
| Protein | 2.9g | 6% |
| Fat | 7.8g | 12% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 7.7mg | 3% |
| Sodium | 392mg | 16% |
| Potassium | 91mg | 2% |
| Fiber | 1.5g | 6% |
| Sugar | 5.6g | 11% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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