Oh boy! Its been awhile since I’ve posted a recipe, so we need to start off with a recipe that goes great with beer. When you think of my Sunday Sips and beers, what goes better with beer than a salty snack. And then you have to start thinking what makes that even better, well my answer to that would be to add some heat to the snack. That brings us to the treat I’m going to bring you this week. Its a sriracha Chex mix and its simply incredible. If you all haven’t figured out by now, I don’t much care for following recipes (partially because I like to change things up a bit, partly because I tend to loose track of what I was doing, and partially because sometimes we just don’t have what the recipe calls for.) So this is no exception to that rule. The recipe though is heavily adapted from “The Veggie-Lover’s Sriracha cookbook” by Randy Clemens.
4 cups Wheat Chex
4 cups Rice Chex
4 cups Corn Chex
2 cups pretzel Sticks – broken into small pieces
2 cups fancy mixed nuts
1 cup melted coconut oil
1/2 cup Sriracha
3 Tablespoons Bragg’s Liquid Aminos
2 Tablespoons Garlic Powder
Preheat the oven to 250 degrees
In a measuring cup, mix the coconut oil, Sriracha, liquid aminos, and garlic powder. Take a very large mixing bowl and mix all the remaining ingredients together. Drizzle the liquid mixture over the cereal and nut mixture and mix thoroughly until everything is well coated.
Divide between 2 cookie sheets. Bake for 1 hour, taking it out and stirring every 15 minutes. Let cool before eating. Store it in an airtight container for up to 1 month.
SERIOUSLY, what are you waiting for, go eat make this NOW, grab a cold one and enjoy!