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
- 0.5 cups 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
Instructions
-
1
Preheat the oven to 250 degrees F (120 degrees C). Line 2 large baking sheets with parchment paper.
-
2
Place butter in a microwave-safe bowl and melt in the microwave, about 1 minute.
-
3
Mix rice cereal squares, cashews, pecans, pretzels, and cranberries together in a large bowl.
-
4
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.
-
5
Bake in the preheated oven for 1 hour. Sprinkle baking sheets evenly with Parmesan cheese and return to the oven; bake 15 minutes more.
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6
Serve immediately or store in a tightly sealed jar in the refrigerator for 1 week.
Nutrition Facts
Per serving
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