Holidays are not the same if there are no treats involved, right?! I am not the biggest fan of all of the sweets, but Chex Mix on the other hand, is one of my favorites! I found this recipe this year and have made it a few times already to give to friends and family. The seasoning for it is a good combination of that sweet and savory mix that is hard to beat! Thought I would share in case anyone needed an easy go-to for an upcoming party!
Here is the original link for the recipe. I found that halving it was a more manageable amount to make at one time. It made roughly two pans worth of mix. Here is the slightly altered version that I came up with!
Maple-Soy Snack Mix
6 cups Rice Chex cereal
3 cups Wheat Chex cereal
2 cups cashews (I used the whole and halves mix)
1 cup almonds
2 cups pretzel sticks
1 stick unsalted butter
½ cup maple syrup
1/3 cup soy sauce
1/2 - 1 tbsp. Thai red curry paste
Kosher salt and freshly ground black pepper
Preheat the oven to 275ºF. In a large bowl, combine the cereal with the nuts and pretzel sticks.
In a medium saucepan, combine the butter, maple syrup, soy sauce, and curry paste and bring to a simmer, whisking to dissolve the curry paste. Pour the mixture over the snack mix and toss to coat completely. Season generously with salt and pepper and spread on 3 large rimmed baking sheets. Bake for 35 minutes, stirring 2 or 3 times and shifting the sheets, until nearly dry and toasted. Let cool completely, stirring occasionally. (The snack mix can be stored in an airtight container at room temperature for up to 2 weeks. Recrisp if necessary.)