Mala-Spiced Chex Mix

Method

1. 1

   Adjust oven racks to the second-from-top and second-from-bottom positions. Preheat oven to 325ºF (160ºC). Line 2 rimmed baking sheets with parchment (this will make it easier to transfer the cereal into a bowl after); set aside.

2. 2

   In a large bowl, combine Corn Chex, Rice Chex, Wheat Chex, and roasted peanuts. Divide cereal and nut mixture evenly between the 2 sheets and toast, using a flexible spatula or wooden spoon to stir occasionally, until evenly golden brown, about 20 minutes. Remove from oven and let cool 5 minutes. Lift up the shorter sides of the parchment to form a “sleeve” to gather the cereal and nuts, then transfer mixture to a large bowl. Add pretzels and toss to combine. Set aside.

3. 3

   In a small skillet, toast Sichuan peppercorns, cumin seeds, fennel seeds, star anise, and cardamom over medium heat, tossing constantly, until fragrant, 30 seconds to 1 minute. Transfer toasted spices, brown sugar, and salt to a spice grinder or mortar and pestle and grind to a fine powder. Set aside.

4. 4

   In the same skillet, melt butter over medium heat. Whisk in toasted spices and cook over medium heat until fragrant, about 3 minutes. Remove from heat and, using a flexible spatula, fold in chili crisp. Pour spice mixture over cereal and nut mixture and, using two large wooden spoons or flexible spatulas, toss to evenly coat, taking care to scoop from the bottom of the bowl, until everything is well-combined. Season to taste with additional salt and brown sugar.

Nutrition

calories

259 kcal

fatContent

17 g

fiberContent

4 g

sugarContent

2 g

sodiumContent

214 mg

proteinContent

6 g

cholesterolContent

15 mg

carbohydrateContent

25 g

saturatedFatContent

5 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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