Cha-cha Crack Mix—er—Chex Mix

We've got a new sample at the booth, and it's friggin' bananas: Cha-cha Chex Mix. It's sweet, tangy, salty and a little bit spicy. I've eaten about 5 lbs of it this week—it's crack. The sauce can be used for an Asian slaw or a marinade. Here's the (super easy) recipe:

  • 4 cups Chex
  • 2 cups pretzels
  • 1 cup nuts
    You can throw anything you like, really
  • 4 tbsp butter (if you're making a dressing or a marinade, substitute a neutral oil)
  • 4 tbsp soy sauce or tamari
  • 3 tbsp Cha-cha Lima Sugar
  • 1/2 tbsp sesame oil if you want

Mix the crunchy stuff in a big bowl. Put the butter/oil, soy sauce, Cha-cha Lima, and sesame oil in a glass measuring cup and nuke on high 1 minute. Stir, pour it over the crunchy stuff, toss. To crisp it up, you can nuke it for 2 minutes, stir, nuke again for another 2 minutes, then spread it out and dry it on paper towels. Or you can bake it on cookie sheets at 300 for about 10 minutes, then air dry it.