Spicy Sichuan Chex Mix
Sichuan Chex Mix is a sweet, spicy, and savory snack mix featuring Sichuan peppercorns, chile flakes, and five-spice powder.
It doesn’t have to be Christmas to make Chex Mix. I know for many people, the holidays are the time of year when this savory homemade snack mix makes its appearance, but it doesn’t have to be this way. Chex Mix can, and should be, enjoyed all year long.
I’ve already got a Sweet and Savory Chex Mix recipe (that’s always very popular during the holidays), but recently I’ve been wanting to make another. I wanted to make one with Sichuan flavors – a spicy version with Sichuan peppercorns, Sichuan chile flakes, and five-spice powder.
It took me a couple of tries to get the seasoning just right, but I got it. It’s also a little sweet, but spicy (not too spicy) and savory. Just like any Chex mix, you can add whatever you want to the snack mix – cereal (this is where the Chex comes in), small crackers, pretzels, nuts, etc.
If you like Chex Mix but want to change it up a bit, I hope you’ll try this Spicy Sichuan Chex Mix (just don’t wait until Christmas to do it).
How to Make Spicy Sichuan Chex Mix
To make your Sichuan snack mix, you’ll first have to choose which snacks you want to include. I went with a mix of cereal (Rice Chex and Shreddies), pretzels, and rice crackers. The crackers were a little larger than I would have liked, but c’est la vie.
You’ll want to make sure your snacks are neutral-flavored and not already seasoned. Small and bite-sized is best. You could also consider using some nuts as well.
Once you’ve gotten your mix chosen and measured, start making the seasoning mix. Simply add the seasoning ingredients (butter, brown sugar, soy sauce, chile flakes, five-spice powder, ground Sichuan peppercorn, garlic powder, and MSG) to a small saucepan and heat until the butter is melted and the mixture is uniform.
Pour the seasoning mixture over the snack mix in a large bowl and stir until all of the snacks are evenly coated. Spread the mixture between two large parchment or silicone mat-lined baking sheets.
Bake, stirring every 15 minutes, until the mixture is dry (note that some of the pieces may feel a little soft). Let the mixture cool completely on the baking sheets for at least 15 minutes (the mixture will harden up and become crunchy during this time).
Store the snack mix in an airtight container or zipper bag at room temperature for up to a month.
Spicy Sichuan Chex Mix Ingredients
- Mixed bite-sized snacks – You can use a mixture of cereal, pretzels, small crackers, and/or nuts. I used Shreddies, Rice Chex, pretzel sticks, and rice crackers. Use gluten-free snacks to make a gluten-free snack mix.
- Unsalted butter – Or substitute a dairy-free butter alternative to make this recipe dairy-free and/or vegan.
- Brown sugar – Either light or dark brown sugar will work.
- Soy sauce – substitute gluten-free soy sauce or tamari to make this recipe gluten-free
- Sichuan chile flakes – or coarse gochugaru or regular red pepper flakes. I used 2 Tablespoons of gochugaru, which is milder than either Sichuan chile flakes or red pepper flakes. If using Sichuan chile flakes or red pepper flakes, I recommend starting with a smaller amount (1 Tablespoon or even less if you don’t want your snack mix too spicy), and working up to more if needed.
- Five spice powder – Five spice powder is a spice blend commonly used in Chinese cooking. It is often a mix of ground star anise, Sichuan peppercorn, cloves, cinnamon, and fennel, but may include other things. It is widely available in the spice aisle of well-stocked grocery stores.
- Sichuan peppercorn – Sichuan peppercorns are also commonly known as “numbing pepper” due to the tingly or numbing feeling you get in your mouth when you eat them. I find them to have a citrusy rather than peppery flavor. They are almost always sold whole, and often used in recipes whole, but I grind them for this recipe. The easiest way to accomplish this is with a clean coffee grinder, but you could use a mortar and pestle instead.
- Garlic powder
- MSG – I used a pinch of MSG in my seasoning to enhance the savory flavors. I didn’t use MSG-salt, because the seasoning mix was already salty enough.
Want more crunchy snack recipes?
Spicy Sichuan Chex Mix Nutrition Notes
The nutrition information in the recipe below is for one half-cup serving. If your portion is larger (or smaller) than this, the nutrition information will vary accordingly.
Note that the nutrition information will vary depending on what snacks you choose to add to your mix. The nutrition information that I have included is based on using pretzels, Chex, Shreddies, and rice crackers (an equal portion of each).
Use a dairy-free butter alternative to make this Chex Mix vegan and/or dairy-free (also check the labels of your chosen snacks to make sure that they are also vegan and/or dairy-free).
Use gluten-free snacks and gluten-free soy sauce or tamari to make your Chex Mix gluten-free.
Spicy Sichuan Chex Mix
Equipment
Ingredients
Instructions
- Heat oven to 275°F. Line two baking sheets with parchment paper or silicone baking mats. Mix together your choice of 8 cups mixed bite-sized snacks in a large bowl.
- Mix together ¼ cup unsalted butter, ¼ cup packed brown sugar, 2 Tablespoons soy sauce, 1-2 Tablespoons Sichuan chile flakes, 1 teaspoon five spice powder, ½ teaspoon Sichuan peppercorn, ½ teaspoon garlic powder, and ½ teaspoon MSG in a small saucepan over medium heat. Cook, stirring often until butter is melted and the ingredients are uniformly mixed, about 3-5 minutes. Pour the seasoning mixture over the snack mix and stir gently until evenly coated.
- Divide the mixture between the two prepared baking sheets and spread evenly. Bake until the mixture is dry, about 1 hour, stirring every 15 minutes. Let the mixture cool completely (the coating will become crunchy as it cools) and store in an airtight container at room temperature for up to a month.
Nutrition
Notes
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