Honey Gochujang Chex Mix
This Korean-inspired Honey Gochujang Chex Mix is sweet, spicy, and totally addictive, and it’s far better than anything store-bought. The honey and gochujang create a sticky, flavorful coating that clings to every crunchy piece. Best of all, it’s completely customizable—you can adjust the heat, swap mix-ins, or add your favorite nuts and snacks.
Servings cups
Ingredients
HONEY GOCHUJANG SAUCE
- 1/2 cup unsalted butter, melted (1 stick)
- 3 tablespoons honey
- 2 tablespoons gochujang
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- cayenne powder or chili flakes, optional, for heat
SNACK MIX
- 6 cups Chex cereal
- 1 cup corn nuts
- 1 cup pretzels
- 1 cup cheese crackers
- 1 cup sesame sticks
- 1 cup walnuts
- 1 cup bagel chips
Instructions
- Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or lightly grease it.
- In a very large mixing bowl, combine the Chex cereal, corn nuts, pretzels, Cheeze crackers, sesame sticks, walnuts, and bagel chips.
- In a small bowl, mix together all the sauce ingredients—melted butter, honey, gochujang, Worcestershire sauce, soy sauce, onion powder, garlic powder, salt, and optional cayenne or chili flakes—until well combined.
- Pour the sauce over the snack mix and stir gently with a spatula until everything is evenly coated.
- Spread the coated mix evenly onto the prepared baking sheet in a single layer. Use two baking sheets if needed.
- Bake for 40–50 minutes, stirring every 15 minutes to ensure even coating and prevent burning.
- Remove from the oven and let cool completely on the baking sheet.
- Store in an airtight container at room temperature for up to 1 week.
Notes
Q: Can I use a different cereal besides Chex?
A: Yes! Cornflakes, Crispix, or even a mix of your favorite cereals work well—just make sure they’re sturdy enough to hold up to the sauce. You can also use any kind of chex you like, there's rice, corn, and wheat. Q: How can I make it less spicy?
A: This recipe isn’t spicy unless you add cayenne or chili flakes, so simply skip that step if you want a milder snack. Q: Can I use other mix-ins?
A: Absolutely! Swap in different pretzels, crackers, or even bagel chips. It’s a very flexible snack mix. Q: How do I keep it crunchy?
A: Bake at 250°F and stir every 15 minutes. Make sure the mix cools completely before storing in an airtight container. Q: How long does it keep?
A: Stored in an airtight container at room temperature, it stays fresh for up to a week. Q: Can I double or halve the recipe?
A: Yes! You can double it for a big batch or halve it for a smaller snack, just adjust your mixing bowl size and baking sheet accordingly.
A: Yes! Cornflakes, Crispix, or even a mix of your favorite cereals work well—just make sure they’re sturdy enough to hold up to the sauce. You can also use any kind of chex you like, there's rice, corn, and wheat. Q: How can I make it less spicy?
A: This recipe isn’t spicy unless you add cayenne or chili flakes, so simply skip that step if you want a milder snack. Q: Can I use other mix-ins?
A: Absolutely! Swap in different pretzels, crackers, or even bagel chips. It’s a very flexible snack mix. Q: How do I keep it crunchy?
A: Bake at 250°F and stir every 15 minutes. Make sure the mix cools completely before storing in an airtight container. Q: How long does it keep?
A: Stored in an airtight container at room temperature, it stays fresh for up to a week. Q: Can I double or halve the recipe?
A: Yes! You can double it for a big batch or halve it for a smaller snack, just adjust your mixing bowl size and baking sheet accordingly.
Did You Make This Recipe?
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