One of the dangers of working in a grocery store is always being exposed to food and getting certain cravings for those foods. I'm glad that I work on the opposite end of the store from the bakery, but we still get whifs of cookies baking every now and then. And I have to walk past the bakery stand at the front of the store all the time. Talk about cravings! This past week they've had plastic clam shells of homemade Chex mix on the stand. It looked so good and it got me thinking. And craving.....
Gluten-Free Chex Mix
4 cups Corn Chex cereal
4 cups Rice Chex cereal
1 cup mixed nuts (I used a mix of dry-roasted and salted peanuts, cashews and almonds)
2 cups gluten-free pretzels
4 Tablespoons butter
2 Tablespoons Worcestershire sauce (Lea & Perrins is gluten-free)
1 teaspoon seasoned salt (I used Redmond RealSalt)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
- Heat oven to 250 degrees F. In a large bowl, mix together the cereals, nuts, and pretzels. Spread out on a large rimmed cookie sheet.
- In a small saucepan, melt the butter over low heat. Stir in the Worcestershire sauce, seasoned salt, garlic powder and onion powder. Drizzle over cereal mixture and stir well.
- Bake for 1 hour, stirring every 15 minutes. Spread out on paper towels to cool. Store in an air-tight container.