Sheet Pan

Asian Chex Mix

February 26, 2017
Photo by jan voris
Author Notes

We all love Chex Mix. For us foodies, that creates a problem. It's just too common, too easy and over-promoted during Superbowl. So I came up with a version that will please the gourmet as well as the casual snacker. —janet voris

  • Serves 10 cups
  • 2 cups each: Corn, Rice and Wheat Chex cereal
  • 1 cup Fried peas
  • 1 cup Sesame sticks (or chow mein noodles)
  • 2 cups Whole roasted nuts (peanuts, honey roasted peanuts, cashews, almonds)
  • 1/2 stick Butter (or 1/4 cup of alternate oil)
  • 2 tablespoons Granulated sugar
  • 1 tablespoon Soy sauce
  • 1 tablespoon Hoisen sauce
  • 1 1/2 teaspoons Sesame oil
  • 1/2 teaspoon Granulated garlic (or garlic powder)
  • 1 1/2 teaspoons Chinese 5 spice powder
  • 2 tablespoons Brown sugar
  • Popcorn Salt (or fine salt)
In This Recipe
  1. Preheat oven to 250°
  2. In a large bowl, mix together cereal, peas, sesame sticks and nuts. Set aside
  3. In a small bowl, melt butter in microwave (or in a small pot on stovetop)
  4. Add next 6 ingredients. ( DO NOT ADD BROWN SUGAR YET) Mix well
  5. Drizzle over cereal mixture and toss to coat well.
  6. Now, sprinkle in brown sugar and toss again.
  7. Transfer to a 17x13 sheet pan. Spread out evenly and LIGHTLY salt.
  8. Bake for 1 hour, stirring every 15 mins and LIGHTLY re-salting after each time.
  9. Cool completely. Store in covered container. Keeps for a few weeks.

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