It’s December 29th! How did that happen?! Every week just came and went with parties, events and of course some good old fashioned sickness to round out our December. Regardless, we have a holiday filled with lots of joy, rest and good food to boot.
One of my Mom’s go-to for parties and gatherings is a big tub of chex mix. She made it this Christmas in fact! It’s the savory kind with worcestershire sauce. It’s so damn good and better than any bagged mix on the market. She also makes a sweet, sticky, coconut kind that is delicious but not as easy to make. Because both of these varieties have butter, I wanted to try a version without. Naturally, I tackled a sweet version first.
- 1½ cups rice chex
- 1½ cups corn chex
- ½ cup pecans
- ½ cup walnuts
- ¼ cup coconut oil, melted
- ¼ cup coconut sugar
- 1 Tablespoon of cinnamon
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 Tablespoons maple syrup
- Preheat oven to 350°
- Mix chex and nuts together place on a parchment lined baking sheet
- Mix oil, sugar, syrup, cinnamon, cayenne and salt together and pour over the chex and nuts, coating evenly.
- Bake for about 7 minutes and stir. Bake another 5-7 minutes or until golden brown.
- Add more sugar, spices or syrup to taste.