Smoked Chex Mix
Smoked Chex mix is a surefire hit perfect for entertaining. When hosting a gathering, it’s always a good idea to have something for guests to snack on while the rest of the food is prepared. This version includes all the main components and a delicious chipotle caramel coating. It’s smoky, spicy, savory-sweet, and you can make it far in advance. Use all the recipe’s caramel or go with a light coating instead. The choice is yours!
- 1 ounce chipotle peppers
- 1 ½ cups hot water
- 1 ½ teaspoons neutral oil
- ¼ cup chopped yellow onion
- 2 garlic cloves, minced
- ½ cup tomato sauce
- 1 teaspoon granulated sugar
- ½ teaspoon sea salt
- ¼ lemon, juiced
- 3 cups rice Chex cereal
- 3 cups wheat Chex cereal
- 2 cups pretzel sticks
- 1 ½ cups cheddar Goldfish crackers
- 1 ½ cups unsalted peanuts
- Remove the stems, split each pepper vertically, and remove the seeds.
- On the stovetop, toast the chipotles in a dry skillet over medium heat until they soften and puff up.
- Place the chipotles into a bowl, pour hot water over the peppers, and soak them for 15-30 minutes. Save the remaining soaking liquid.
- Heat oil in a skillet over medium-high; use the same skillet used to dry toast the chipotle peppers.
- Sauté the onion and garlic for 2-3 minutes or until softened and fragrant.
- Pour in the tomato sauce, sugar, and salt.
- Cook the sauce for 3 minutes or until thick enough to draw a line in the sauce with a spoon—stir occasionally.
- Add the sauce to a food processor with the lemon juice and about 2 tablespoons of the reserved soaking liquid. Blend until smooth.
- Pour the sauce through a fine mesh strainer to remove any solids. Press with a spoon or spatula to get as much sauce as possible.
- Measure out ½ cup of chipotle sauce.
- Preheat your Z-Grills (preferably with branded applewood pellets) or other wood pellet grill to 200 degrees Fahrenheit.
- Combine the cereals, pretzels, Goldfish crackers, and peanuts in a large bowl.
- Add the butter, brown sugar, chipotle sauce, corn syrup, and salt to a saucepan. Bring to a boil over medium-low.
- Meanwhile, lightly grease an aluminum pan with oil.
- Once the caramel mixture comes to a boil, reduce it to a simmer, and simmer for 2-3 minutes.
- Add the baking soda and whisk until combined. The caramel will foam during this time.
- Pour the caramel over the snack mix and toss to combine. Use as much as you like.
- Transfer the pan to the grill grates, close the lid, and smoke for 35 minutes.
- Remove from the grill, toss the Chex mix, and increase the heat to 300 degrees Fahrenheit. Close the grill’s lid and smoke for 10 more minutes.
- Remove from the grill, allow the smoked Chex mix to cool, then separate it with a spoon or by hand.
Store any leftover smoked Chex mix in an airtight container for up to a week.
Serving: 70g | Calories: 240kcal | Carbohydrates: 41g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 440mg | Potassium: 90mg | Fiber: 3g | Sugar: 23g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 5.3mg