Description
I created this delicious gluten-free Chex® mix recipe for Gluten-Free Living magazine, and it has been a family favorite for us. Don’t let the seemingly long ingredient list dissuade you. This makes a party-sized batch that you can store in the fridge for up to a week. Pull it out and share it with last-minute guests – if you can control yourself! It’s savory, buttery, salty, and has a little punch of tart flavor from the cranberries. Make a huge batch – it’ll go fast!
Ingredients
- ½ cup salted butter
- 4 cups crispy rice cereal squares (such as Rice Chex®)
- 2 cups salted cashews
- 2 cups pecans
- 2 cups gluten-free pretzels
- 1 cup dried cranberries
- 1 teaspoon dried parsley
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried chives
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 250 degrees F (120 degrees C). Line 2 large baking sheets with parchment paper.
- Place butter in a microwave-safe bowl and melt in the microwave
- about 1 minute.
- Mix rice cereal squares
- cashews
- pecans
- pretzels
- and cranberries together in a large bowl.
- Add parsley
- dill
- garlic powder
- onion powder
- chives
- salt
- and black pepper to the bowl with the melted butter. Toss with cereal mixture and spread onto the prepared baking sheets.
- Bake in the preheated oven for 1 hour. Sprinkle baking sheets evenly with Parmesan cheese and return to the oven; bake 15 minutes more.
- Serve immediately or store in a tightly sealed jar in the refrigerator for 1 week.
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
Servings: 22