This recipe is the Salty-Sweet party mix from Bon Appetit, aka a homemade chex mix, and made gluten free with lots of yummy gluten free pretzels and rice cakes. Here I included the exact ratios of crackers, nuts, etc that I used but feel free to change it up. Like the original recipe says its best to choose snacks with lots of nooks and crannies so all the amazing sweet and salty sauce gets coated and stuck into every little bite. I also added some extra garlic and onion powder to give it that classic “Chex Mix” flavor, but you can definitely omit this if you are not a big garlic / onion person. This is crazy addictive, so I like to make it when I am on the way to a party (today is Super Bowl!), to bring to the office (I made a double batch – I like to bring some goodies in on Mondays when I can!), or have a long roadtrip or plane ride ahead of me with friends. Trust me, this is a crowd pleaser!

sweet salty party mix (aka gf homemade chex mix)
Ingredients
Makes about 2 quarts
  • 2 cups gf pretzels
  • 2 cups gf rice cakes thins, broken into smaller pieces
  • 2 cups gluten free Rice Chex
  • 2 cups assorted raw nuts (I used 1 cup pecans and 1 cup walnuts)
  • ½ cup ghee
  • 2 garlic cloves, finely grated
  • ½ cup honey
  • ¼ cup white miso
  • 2 Tbsp. raw sesame seeds
  • ½ cup nutritional yeast
  • 1 tablespoon kosher salt or pink salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon onion powder (optional)
Method

Preheat oven to 300°F. Line a sheet pan with parchment paper and set aside.

In a large mixing bowl, toss pretzels, rice cakes, chex, and nuts.

Melt ghee in a small saucepan over medium heat, then whisk in garlic, honey, and miso and whisk until combined and it begins to bubble around the edge. This will take about a minute. Pour ghee-miso mixture over the chex mixture and toss to coat. Add sesame seeds and toss once more.

Pour over parchment paper and bake for 40 – 45 minutes, tossing twice at 15 minute intervals.

While the chex mixture in cooking, add nutritional yeast, salt, red pepper flakes, garlic powder and onion powder if using to a food processor and pulse to a fine powder (you can also use a mortar and pestle for this).

Once done baking, add back to a large mixing bowl and sprinkle the spice mix over while tossing. Once tossed, remove liner from baking sheet and return party mix back to unlined baking sheet to cool and crisp up completely. (You don’t want to let it cool in the bowl as it will become clumped and shaped in the bowl).

Enjoy and start snackin’!