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BBQ Chex Mix

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A few months ago I made an awesome find at the grocery store. Clearance, gluten free, corn chex cereal. It was $1 a box. Awesome deal! I put all of the 6 or so boxes on the grocery store shelf in my cart and when I was checking out the cashier commented on how I must eat a lot of cereal. I’m actually really not a huge fan of eating cold cereal so I’ve been putting my boxes of corn chex to use in chex mix.

The idea for this recipe came from the back of a box of Crispix from the 1990’s. My sister and I used to make it. I vividly remember us tossing a plastic bag full of chex mix across the kitchen to “make sure it was fully mixed.” I still have that back of the box cut out and hole punched in my recipe binder. I made some modifications to the recipe.


First, I doubled the spices. Great chex mix just needs a lot of spices. In making Crispix’s recipe more flavorful I also replaced most of the oil with significantly more flavorful worchestershire sauce and liquid smoke. It’s a great trade off because it cuts out some calories, too! Finally, I baked the chex mix. The originally recipe was just mixed and served. The end result was, well, a little soggy. Tasty, yes, but a strange consistency for a snack mix.

Baked, this chex mix is identical in consistency to usual chex mix, but the flavor is a fun alternative. While you’re baking it your whole house will begin to smell like BBQ. After an hour+ of smelling a BBQ aroma, when you finally get a bite of the finished chex mix it will hit the spot. Everyone who has tried this has loved it!


A few ingredients notes for this recipe:

First, I like to break up the pretzels into small pieces. It just absorbs the flavor better. It’s not necessary, and does take a bit of time, but I suggest doing it for maximum flavor.


Second, I’ve tested this recipe with regular sugar and a stevia blend and both have worked great. I haven’t been able to tell the difference in flavor.

Remember to read all of the spice labels, especially the worcestershire sauce and liquid smoke to make sure they are gluten free before you start baking!


BBQ Chex Mix

Based off a a recipe on the back of a Crispix box from the 1990’s.
  • 8 c corn chex
  • 1 1/2 c GF pretzels
  • 1 1/2 c peanuts
  • 1 tbs olive oil
  • 2 tbs worcestershire sauce
  • 1 tbs hickory flavored liquid smoke
  • 2 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dry mustard powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  1. Preheat oven to 250° F.
  2. Combine chex, pretzels, and peanuts in a baking pan with high edges.
  3. In a small bowl combine the oil, worcestershire sauce, and liquid smoke. Combine remaining  dry ingredients (sugar, garlic and onion powders, dry mustard powder, cayenne pepper, salt) in another small bowl.
  4. Add the wet ingredients to the baking dish and stir well, until the chex, pretzels, and peanuts are coated. Next, add the dry ingredients and stir again until the mixture has an even coating.
  5. Bake for 1 hour and 15 minutes, stirring every 15 minutes.
  6. Serve hot or at room temperature. Store in an air tight container.
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