Description
A tangy and crunchy snack that blends the light heartiness of Chex cereals with the irresistible zing of dill pickles.
Ingredients
Scale
- 4 cups Rice Chex cereal
- 4 cups Corn Chex cereal
- 2 cups pretzels (mini twists or sticks)
- 1 cup cashews (or any other nut of your choice)
- 1/4 cup dill pickle juice
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon black pepper
- 1 tablespoon dill pickle seasoning (optional)
Instructions
- Preheat your oven to 250°F (120°C).
- In a large mixing bowl, combine the Rice Chex cereal, Corn Chex cereal, pretzels, and cashews. Stir gently until evenly distributed.
- In a separate bowl, whisk together the melted butter, dill pickle juice, garlic powder, onion powder, dill weed, salt, black pepper, and dill pickle seasoning until smooth.
- Pour the butter mixture over the Chex mix and stir to coat all pieces evenly.
- Spread the mixture onto a baking sheet lined with parchment paper.
- Bake for about 45 minutes, stirring every 15 minutes.
- Once golden brown, remove from oven and let cool completely.
- Store in an airtight container at room temperature.
Notes
Consider switching cashews for peanuts or adding other snacks for variety. Store in an airtight container for up to 2 weeks.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg