I’m a snacker. I could easily eat snacks all day and skip breakfast (my least favorite meal), lunch, and dinner. So, I love it when a new food fad shows up — in this case, chili crisp! I’m trying to make up for my late coming to the party on this yummy condiment, so I put it in everything possible — my fave is to mix it in ramen, peanut noodles, Chinese chicken salad . . . and now in my snack mix! Chili crisp comes in a variety of heat levels . . . find yours! The snack is delish with a Rosé or Pinot noir. You can find me out on the patio . . .

This is just a base recipe. I probably don’t make it the same twice in a lifetime, but it’s a good start.

Ingredients:

1/2 cup salted butter
1/4 c. honey
1/2 c. Chili Crisp
5 cups Wheat Chex cereal
5 cups Rice Chex cereal
2 c. salted pretzels (seriously! are there any other kind?)
2 c. salted mixed nuts
1/2 c. roasted pepitas
1/2 c. roasted sunflower kernels
1 T. butter

(Really just add your favorite snack food–popcorn, potato chips, Bugles (love these!), goldfish, Cheeze-its, M&Ms, pecans, cashews, macadamia nuts . . .)

If you like Asian flavors, I strongly recommend adding a couple T. of soy sauce, and a teaspoon or two of sesame oil — and sweet chili sauce is good too — the sky’s the limit!

Directions:

1. In a sauce pan, combine butter, honey, and chili crisp (be sure to stir the condiment first to thoroughly mix the spicy bits and oil.). Stir over low heat until slightly bubbly.
2. In a large bowl, combine cereals, nuts, and pretzels and toss lightly. Pour warmed butter, honey, and chili crisp over mix and stir to evenly distribute and coat.
3. Grease a roasting pan or cookie sheet(s) with butter. Spread the coated cereal mixture onto the pans and bake at 250 degrees F for 45 minutes, stirring every 15 minutes.
4. Allow mixture to cool. Store in an airtight container.