I have been considering making Chex Mix as a recipe all year, but I really had nothing to add, and I really, really didn’t want to buy three boxes of Chex, only use a bit of it, and besides, it’s easy to find already made.
So, I was super excited to find a unique snack mix that was easier and seemed just as tasty as Chex Mix. Plus, it had bacon.
I found it sifting through a recent Food & Wine, and was inspired to try it from my earlier adventure making bourbon pecans. This, likewise, has a mix of sweet, salty, and a bit of spicy that I would have thought wouldn’t work until I tasted it myself. I was less worried this time since I already knew the flavor combination worked for my palate.
But I admit it was a little different mix of flavors: bacon, pineapple, peanuts, soy sauce, sesame seeds, and a bit of cayenne made up the bulk of the ingredients. I shared the recipe with friends and found it to be a positive response overall, though the bacon appeared to be the favorite.
I had even gotten lax on checking — and blindly followed the recipes timing suggestions — and the mix was burnt in places, particularly the pre-cooked bacon. And still, it was a hit. Turns out burnt bacon is still bacon. (Don’t tell, it was also turkey bacon.)
Otherwise, I was just glad not to have three leftover boxes of Chex. So, this is one I’ll definitely be making again when I’m looking for a fun homemade snack mix.
Here’s what I did, mostly following the recipe:
- 8 slices of bacon (It called for thick slices but I used Applegate turkey bacon that is thinner, so that would explain the burning, so check often as the mix nears final baking time.)
- 3 c. lightly salted roasted peanuts
- 1 bag (6 oz.) dried pineapple wedges
- 3 T. sesame seeds (I mixed black and regular because I thought it looked nicer but you can use what you have on hand.)
- 1 T. soy sauce (We had regular on hand but low-sodium is called for.)
- 1 T. honey
- ¼ t. cayenne pepper (I never measure)
- Tiny pinch of salt (I feel like it was unnecessary with all the other salt ingredients but I added a small amount anyway because I was caught up following the recipe and not thinking.)
Heat oven to 350 degrees. Put the bacon in a single layer on a rack set over a sheet pan. Bake for 30 minutes until the bacon is crisp. Drain on paper towels and let cool slightly and then tear into ½-inch strips.
Meanwhile, in a large bowl, mix together peanuts, pineapple, and sesame seeds. Add the bacon pieces when it’s ready. Then, add the soy sauce, honey, and cayenne. Stir well to combine. Spread on the same sheet pan (I added a little oil, since I used turkey bacon), and bake for about 15 to 20 minutes, stirring once halfway through. Add a titch of salt, let cool, and enjoy by the handful!