Five-Spice Chex Mix
My husbands take on a classic, this Chinese five-spice Chex mix has a bold yet well-balanced flavor profile, and plenty of crunch.
Equipment
- 1 small bowl
- 1 whisk
- 1 large mixing bowl
- 1 rubber spatula
- 2 half sheet pans 13x18 inch
Ingredients
- ¼ cup sesame oil
- 2 tbsp Worschetshire sauce
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp cumin
- ½ tbsp salt
- ½ tbsp pepper
- ½ tsp MSG optional
- 3 cups wheat Chex cereal
- 3 cups Crispix cereal or sub 1½ cups each of rice and corn Chex
- 2 cups bite sized pretzels
- 1½ cups raw almonds
- 2 tbsp Chinese five-spice powder
Instructions
- Preheat oven to 300°
- In a small bowl whisk together sesame oil, Worschetshire sauce, garlic powder, onion powder, cumin, salt, pepper, and MSG.
- In a large bowl combine Chex, Crispix, pretzels, and almonds. Drizzle oil/seasoning mix over the dry ingredients and gently fold to combine with a rubber spatula, until evenly distributed.
- Spread mixture onto 2 large sheet pans. Reserve the large mixing bowl for a final seasoning.
- Bake for 30 minutes, rotating the trays and stirring the mixture halfway through.
- When done baking return Chex mix to bowl, sprinkle over five-spice and fold it in with spatula. Allow to cool on the sheet pan, or spread out on paper towel for quicker cooling, before packaging or serving.