I couldn’t find any Corn Chex the other day and had to the store’s house brand “Corn Squares” which weren’t half bad. In fact, they were (are) quite good and I can’t stop eating them. Since I’m already addicted to the dry cereal, I figured I might as well take it a step further and make the recipe on the box which is a Mexican twist on the even more addictive Chex party mix. Luckily, I only made a half batch. It’s got a lot of zest to it, but I still keep thinking I need to go back and double-triple-quadruple-check it to make sure the level of zinginess is right. I’d better go get some more right now, in fact.
I used Gebhardt non-spicy chili powder. If you like hot things, the spicy kind might be worth a try.
Chile and Lime Corn Squares Mix
5 cups “Corn Squares” cereal (or use Corn Chex)
1 cup lightly salted peanuts
3 cups mini pretzels
1/3 cup salted or unsalted butter
1 1/2 tablespoons chili powder (like Gebhardt — the kind you use in chili)
1/2 cup fresh lime juice
Preheat oven to 300 degrees F. Spray a large roasting pan with cooking spray.
Mix the cereal, peanuts and pretzels together in the pan.
Melt the butter and stir in the chili powder and lime. Pour over the cereal mixture and toss to coat.
Bake for 20 minutes, stirring every 5 minutes. Cool for 10 minutes.