A crunchy and flavorful snack mix featuring the tangy taste of dill pickles.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:10 servings 1x
Category:Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups Rice Chex cereal
3 cups Corn Chex cereal
2 cups pretzel sticks
1 cup roasted peanuts
1 cup dill pickle chips, chopped
1/2 cup unsalted butter (1 stick)
1/4 cup dill pickle juice
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dill weed
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat your oven to 250°F (120°C).
In a large mixing bowl, combine the Rice Chex, Corn Chex, pretzel sticks, roasted peanuts, and chopped dill pickle chips.
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the dill pickle juice, garlic powder, onion powder, dill weed, salt, and black pepper until well combined.
Pour the butter mixture over the Chex mix and gently stir until all the ingredients are evenly coated.
Spread the mixture evenly onto a large baking sheet lined with parchment paper.
Bake in the preheated oven for 1 hour, stirring every 15 minutes to ensure even toasting.
Remove from the oven and let cool completely before serving.
Notes
For a spicy kick, add 1 teaspoon of cayenne pepper to the butter mixture.
For a cheesy flavor, mix in 1 cup of grated Parmesan cheese before baking.